3 Michelin Star Duck Recipe by Mark Birchall at Moor Hall Restaurant With Rooms

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides a similar sweetness with a different flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium alternative.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more accessible, while pork can be a cost-effective substitute.

five-spice powder

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon adds warmth, and mixed spices can mimic the complexity at a lower cost.

Introduce the dish as honey roast duck with sweet corn and yellow beans.

Describe the duck as a 100% Peking breed, aged for 3 weeks, with legs removed after a week to dry out.

Score the skin of the duck with a razor blade to help render the fat.

Use a heat gun to render some fat from the breast without coloring the duck.

Dry off excess fat with paper towels and chill the duck on ice before cooking.

Preheat the oven to 170°C (338°F) and roast the duck for 12 to 14 minutes, checking after 12 minutes.

Let the duck rest for around 40 minutes after roasting.

Trim the sinew from the duck breasts and crisp them up on a plancha with a tiny bit of oil to render more fat and add color.

Prepare a sweet corn puree and plate it with the duck, sweet corn powder, yellow beans, and grilled leeks.

Garnish the dish with herbs and marigo flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens