Double
Happiness

duck / fries / rice

Junk’s Jam:

Serves 2

Hey!

So, this beast of a sandwich is everything the name says. Cam has been wanting to do this recipe for quite a while and once you make it, it’s obvious why. All the tasty Chinese vibes.

Equipment…

>Deep-Fat Fryer

The Recipe

Stage #1
>The Prep

Duck, Duck

2 Large Male Duck Breast

30g Butter
Maldon Sea Salt

Blue Cloth

  • Start by very gently removing  the sinew and fillet from the flesh side of the Duck Breasts.

  • Place them on to a Blue Cloth lined tray skin side up and leave in the fridge for 24 hours. This will help dry out the skin and end with a much crisper skinned duck.

  • After the 24 hours, use a very sharp knife and gently score the Skin at an angle leaving a gap around the edge. 

 
 

Rice

150g Long Grain Rice
200g Water
1 Piece Kombu

Table Salt

  • Place the Rice into a bowl and wash several times until the water runs clear. 

 
 

Junk’s Sacred Spice Mix

1 Tsp Togarashi
1 Tsp White Sesame Seeds
1 Tbsps Crispy Garlic
1 Tbsps Crispy Fried Shallots
1Tsp M.S.G
1/2 Tsp Chinese Five Spice
1 Tsp Maldon Sea Salt
1 Tsp Cracked Black Pepper

  • Weigh out your ingredients and mix everything together.

  • Store in an airtight container. 

 
 

Chips

We should tell you to make your own, but sometimes the cheap lazy option is exactly what you need! Plus, nae prep!

1 Packet Frozen French Fries
3 Tbsp Junks Spice Mix

  • Nada!

 
 

Happy Sauce

3 Cloves Garlic
15g Ginger
2 Rd Chillis
1 Red Onion
50g Tawny Port
3 Tbsp Double Delux Soy Sauce
2 Tbsp Light Soy Sauce
2 Tbsp Sambal Asli
2.5 Tbsps Runny Honey
1/4 Tsp Red Pepper Flakes
2 Tsp Caster Sugar
3 Tbsp Ketcap Manis 
1/2 Tsp Chinese Five Spice
1 Tsp Sesame Oil

Vegetable Oil

  • Finely chop the Onion, Garlic, Chilli and Ginger.

  • Pop a pan on a medium heat and sweat down the Veg. Add the rest of the ingredients in and continue to cook until thick and sticky.

 
 

Pickled Chillis

2 Red Chilli’s
1 Large Green Chilli
100g Red Wine Vinegar
100g Sugar
50g Water
1 Tsp Coriander Seeds 

  • Remove the seeds and finely slice the Chilli’s at an angle.

  • Place the Water, Sugar, Vinegar & Coriander Seeds into a pan and bring up to the boil.

  • Take it off the heat and pour over your Chilli’s.

 
 

Paratha

I have tried many many times to make a Paratha better than this bought one - over 100 times. From different peoples recipes to trying out a range of methods but little success in trying to recreate anything near as good as these things. They are amazing and if you ain’t had one you will be buying them a lot more after you have!

  • Nada!

 
 

Garnish

  • Finely chop the Spring Onions on the angle.

  • Finely chop the Herbs (stalks and all). 

3 Spring Onions
10g Chives
10g Coriander

 

Stage #2
>Cook it baby!

 
 

  • Preheat the Deep-fat Fryer to 190ºc.

  • Add the Rice to a pot with the Water, Kombu and a little Salt - place onto high heat. Place a lid on top and bring to the boil., As soon as it hits the boil turn the heat to low and continue cooking for 12 minutes. Take off the heat and leave to stand for another ten minutes.

  • Meanwhile, get a pan on a medium heat and place the Duck skin-side down. Render down the fat and crisp up the skin. Once nice and golden, turn the Duck over and cook for a further 3 minutes. Add in around 30g of Butter and baste. Take off the heat straight away and leave the Duck to rest for 5 minutes.

  • Fuck your Fries into the fryer, but do it batch by batch so as not to overcrowd and get equal amounts of crispy goodness. Empty onto Kitchen Paper to drain, then coat in the Spice Mix. Easy!

  • Pop your Parathas into a pan and fry on a medium heat with a glug of Oil. Fry on both sides until slightly golden and puffed. Drain on Kitchen Paper and season with Salt.

  • Slice your Duck lengthways and season with Maldon Salt to taste.

  • You’re ready to plate! Yasss!

 

Stage #3
>Assemble