Signature Roast Duck from Moonhouse

DUCK PREPARATION 

• Remove the neck (discard) and wings (reserve for jus). 
• Roast wings and any extra bones until golden; set aside for duck jus. 

BRINE (FOR 1 DUCK) 

Ingredients 
1.5L water, 75g white sugar, 125g salt, 10g coriander seeds, 10g cassia bark, 10g Szechuan powder, 6g Chinese five-spice powder 

Method 

• Bring water to a gentle simmer.  
• Add all ingredients and stir until fully dissolved.  
• Simmer for 10–15 minutes to infuse flavour.  
• Cool completely, strain if needed.  
• Submerge duck and refrigerate for 24 hours.

BLANCHING & GLAZING 

Glazing Liquid 
200ml boiling water, 250ml red vinegar, 500ml white vinegar, 175ml water, 50g maltose, 5g salt 

Method 

• Combine all ingredients; stir until maltose dissolves.  
• Prepare one container with plain boiling water, one with glaze.  
• Holding duck by the neck cavity, dip into boiling water for 20 seconds, then into glaze three times for even coating. 

DRYING 

• Hang or place duck on a wire rack uncovered in the fridge.  
• Dry for 14 days in a cool, well-ventilated area. 

ROASTING 

• Preheat oven to 220°C. 
• Roast duck to lose ~15% of its weight: 

• 10 mins on Fan 3 
• 8 mins on Fan 5 

• Rest 20 minutes. Flash reheat before serving. 

EXCELLENT SAUCE 

Part 1: Sweet Fish Sauce Base 
8g coriander root, 1g salt, 13g garlic, 1g white peppercorns, 30ml oil, 300g palm sugar, 30g bruised shallots, 0.5g dried orange peel, 60ml fish sauce 

Method 

• Blend coriander root, salt, garlic, and peppercorns into a paste.  
• Heat oil, cook paste until fragrant.  
• Add palm sugar to melt, then add shallots and orange peel.  
• Add fish sauce, boil, then simmer for 10 minutes.  
• Strain and reserve. 

Part 2: Final Sauce 
Same aromatics as above, plus 5g dried orange peel, 60ml sweet fish sauce (from Part 1), and 60ml water 

Method 

• Blend aromatics into paste.  
• Heat oil, cook paste until golden.  
• Add palm sugar to melt, then add shallots and orange peel.  
• Stir in sweet fish sauce and water. Simmer until thick and glossy.  
• Strain and store. 

DUCK JUS 

Ingredients 
300g roasted duck bones (frame, wings, neck), 300g chicken bones, ½ onion (chopped), ½ carrot (chopped), 1 celery stalk (chopped), 2 garlic cloves (smashed), 1 bay leaf, 3 black peppercorns, 75ml red wine, 500ml water or light chicken stock, Excellent Sauce to taste 

Method 

• Dry-roast vegetables until caramelised.  
• Deglaze with red wine; reduce by half.  
• Add bones, aromatics, and liquid. Simmer 3–4 hours, skimming as needed.  
• Strain and reduce to sauce consistency.  
• Finish with Excellent Sauce to taste.  

PICKLED PLUMS 

Ingredients 
500g ripe plums (halved and pitted), 250ml white wine or apple cider vinegar, 100g sugar, 1 tsp salt, 1 cinnamon stick, 2 star anise, 1 tsp black peppercorns 

Method 

• Sterilise jar with boiling water, pack plums tightly into jar. 
• Combine vinegar, sugar, salt, and spices in a saucepan; bring to a boil.  
• Pour hot brine over plums, seal, and let cool to room temperature. 
• Refrigerate for at least 48 hours; best after 5–7 days. Keeps for up to 1 month. 

TO SERVE 

Serve warm, garnish with watercress and pickled plums. 

Moonhouse 

282 Carlisle Street, Balaclava