Duck
Baws

500ml Water
5g Dried Kombo
Sml handful Bonito Flakes

• Add the Water and Dried Kombu to a pan and bring to the boil. 

• Boil for 5 minutes, take off the heat and add the Bonito Flakes.

• Cover, leave to cool then strain. 

2 Male Duck Legs
45g Red Miso
60g White Port
70g Table Salt
40g Caster Sugar
10g Chinese Five Spice
10g Crushed Chilli Flakes
2 Star-Anise
1 Onion
4 Garlic Cloves
2 Red Chillis 

1 Liter Vegetable Oil or Duck Fat

• Mix the Salt, Sugar, Spices, Miso & Port together and rub it all over the Duck Legs - Leave in the fridge to cure for 3 hours.

• Pre-heat the oven to 140ºc.

• Peel and roughly chop all of the veg for the Confit and place into a deep baking tray. Add in the Duck Legs & Star Anise and pour over the Duck Fat or Vegetable Oil - cover the tray with two layers of Tin Foil.

• Once the ovens hot, pop the tray onto the middle shelf and cook for 3 hours, or until the Duck is very tender and soft.

• When it’s ready remove the tray and allow the Duck to cool. Remove from the liquid and shred down the leg meat off the bone.

1/2 White Onion
1 Green Chili
1 Cloves Garlic
10g Ginger
200g Sushi Rice
30g Butter
80g Dry White Wine
1 Tbsp Double Deluxe Soy Sauce
2 Tsp Togarashi
5g Chives
5g Parsley
5g Coriander
300g Dashi Stock
Confit Duck Leg Meat (from above)

Glug of Vegetable Oil

• Wash the Sushi Rice a good 4 or 5 times until the water runs clear, drain and leave.

• Brunoise all the Onion, Chilli, Garlic & Ginger.

• Add your glug of Oil & 30g Butter. Sweat down the above veg. Throw in the Rice and toss about to coat. Continually stirring, keep on a high heat for about a minute, then add in the White Wine, cook down by half

• Bit by bit add in the Dashi Stock until the Rice has absorbed all the liquid.

• Season with the Soy Sauce, add all the Herbs and fold through the Duck Leg. Pour the mix onto a deep tray - cover and cool. Refrigerate for 5 hours.

The ‘Risotto’

50g Plain Flour
250g Panko Breadcrumbs
2 Large Eggs

• Take the chilled Risotto and divide into 14 equal portions.

• Roll into baws.

• You must have done a Pané in your life? No? I really don’t want to explain what to do. Fuck sake, okay!

  Crack your Eggs and whisk briefly, place into an appropriate sized vessel. Add the Flour into another vessel and the same with the Panko. Roll the baws into the Flour, then the Eggs, then the Panko. Repeat until all coated.

• Preheat the fryer to 180ºc.

1 Duck Skin
2 Tbsp Panko Breadcrumbs
1 Tsp Xiang Chilli Seasoning
2 Tbsp Crispy Shallots |

Maldon Salt

• Start by crisping up the Duck Skin.

• Preheat the oven to 180ºc.

• Flatten out the Duck Skin and place in-between two sheets of greaseproof paper and two baking trays. Bake @ 180ºc for 20 mins. Check the level of crispiness and drain off the fat, dry off and set aside. If it needs longer pap it back in for 5 minutes at a time.

• Once cooled, crush up the Duck Skin with a knife, NOT A BLENDER, until you get a course crumb. Mix well with the other ingredient and season accordingly.

80g Hoisin Sauce
40g Sriracha Sauce

• Mix that shit together and you’re good to go!

Xiang Crumb
1 Spring Onion
10g Coriander

• Slice the Spring Onions, pick the leafs of the Coriander. Garnish a’hoy!

• Drop your baws in the fryer (set to 180ºc) and cook until deep golden brown.

• Lift, drain, and season with Maldon Sea Salt.