In this video, I'm going
to show you step by step exactly how to make my crispy skin twice-cooked
hoisin duck lettuce cups. They're just delicious. And I'm going to serve it with
mushroom and pak choy noodles. It takes some time, but remember -
good things come to those who wait. It's actually...
It's a pretty easy recipe. But there is a few different
processes, so bear with me. First, rub the duck
with the lemon juice, ginger, garlic, rosemary
and sea salt. Place the duck onto a rack. You can even put the lemon that
you've just squeezed into the cavity. And into the refrigerator
for about four hours. What you're trying to do
is dry out the skin. So remove it from the refrigerator
and what you're going to do is preheat your oven to 85 degrees. Place the duck on the tray
into the oven and you're going to bake the duck
for around six hours, uncovered. Now, if you want to leave it in
a little bit longer, you can. It can be in there
for eight or nine hours. Rotate the duck once or twice
if you get the opportunity. Remove the duck from the oven. When you're ready to serve,
preheat the oven to 250 degrees. Brush the duck generously with
three quarters of the hoisin sauce and place the duck back onto the rack
inside the baking tray. Get the duck back in the oven
for about 15 minutes. Now, remember, it's a nice hot oven so what you're looking for is that
beautiful, sticky, crispy skin. 15 to 20 minutes,
remove the duck from the oven and let it sit at room temperature
for about 10 minutes just to let it cool down a touch
before you have to handle it. Get your wok nice and hot. You want to put it
over a medium to high heat for about two or three minutes
before you even start cooking. Drizzle with just a little bit of
olive oil and then add your onions. Stir-fry your onions
for about a minute before you add your garlic
and ginger. Stir-fry that for another minute to sort of get those three things
cooking together. Next, add your mushrooms. Once your mushrooms have been in
for 30 seconds or so, it's time to add your pak choy. Add your pak choy, continue to toss. If your stir-fry looks like
it's getting a little dry, just add a little bit more oil to it. Add your spring onions,
stir-fry for another 30 seconds or so and then add your snow peas. Once all of your vegetables are in, with the exception
of your coriander leaves, toss it all together and now
it's time to add the noodles. Place your noodles into boiling water
and allow to sit for about a minute before draining
and then add into your wok. The udon noodles
then get tossed together with all of those other vegetables and now you're starting
to call it a stir-fry. Add your sweet chilli sauce,
your soy sauce and your sesame oil all at the same time. Continue to stir-fry.
Toss the stir-fry together. You don't want to overcook
the vegetables. So from the start
of this process to now should only be about
four or five minutes. Add your coriander, give it one
last toss and it's time to serve. Get a nice big serving bowl, transfer your stir-fry
straight into the serving bowl and you're ready to go. Now your duck should be just right. Perfect, ready to handle. It's going to be crispy skin
on the outside and buttery and delicious
on the inside. Just cut nice fine slices
along the breast, place them on the side
of the lettuce cups with the carrots, the coriander
and the spring onions. Encourage your guests
to make up their own, so it's a little bit like
making little pancakes or little lettuce cups. You pick up a couple of slices
of duck and a little bit of the coriander, a little bit of the carrot
and spring onion, and then put another drizzle
of the hoisin sauce on.