Chef Hong Jian Zhu,
North Garden Restaurant
Presentation of this glistening bird will have jaws dropping around the room. Beneath the crisp and crackled skin each bite releases tangy, sweet, and savoury flavours.
Ingredients
1 cup honey or maltose
1 cup white vinegar
1 cup red vinegar
3 cups water
3 star anise
3 bay leaves
2 shallots, minced
2 Tbsp finely sliced ginger
1/2 tsp five spice powder
1 Tbsp salt
1 Tbsp whole bean sauce
1 tsp chee hou sauce
1 Tbsp cooking wine
1 duck
Method
Sauce
- In a medium saucepan over low heat, combine all ingredients but the duck, and set aside.
Duck
- Remove the giblets and securely close the duck’s tail end with a skewer using an in-and-out sewing motion.
- Spoon sauce into the body cavity, then seal up the neck with another skewer. Keep extra sauce.
- In a large pot, bring 8 cups of water to boil. Carefully blanch the duck for 1 min.
- Remove duck and place on wire rack in a roasting pan. Baste generously with remaining sauce.
- Remove duck and rack from pan and let rest in a cool, draughty place for 4-5 hrs.
- Preheat oven to 410°F.
- Transfer duck to empty roasting pan. Bake in oven for 10 mins.
- Reduce temperature to 320°F and bake for 35 more mins.
- Remove and let stand 5 mins before carving.
Yields 6 servings
NORTH GARDEN Neighbourhood: Fort Garry Address: 6 - 33 University Cres Phone: 204-275-2591 Entrees: $14 - $26 North Garden became a quick hub for traditionalists seeking the authenticity of Northern…
Read More
Plays On Pickerel North Garden’s Chinese renditions on our provincial fish have us hook, line, and sinker. By Joelle Kidd It was 1988 when North Garden opened its doors. What…
Read More
Chef/Owner Tony Chow NORTH GARDEN Among the heavy-hitting noodle dishes that abound in this city, Tony Chow’s chow mein stands out for its bounty of plump seafood, tender meat and…
Read More
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Dried chiles and Sichuan wild pepper are used to flavour this dish, but can be removed before eating. Ingredients 1 lb…
Read More
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This dish, nicknamed “squirrel fish”, is served at banquets and special occasions. North Garden can prepare the fish with a day’s…
Read More
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. Ingredients…
Read More
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This light and satisfying stir fry is a quick way to make the most of pickerel season. Ingredients 4 pickerel fillets…
Read More
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries, and black fungus infuse steamed fish with exotic and earthy flavour. Fish is a key component of traditional Chinese meals—it…
Read More
Related