Aromatic braised and roasted whole duck with pancakes and garnish

A fantastic recipe from the man Jamie Oliver describes as the best working chef in London today

Esta es una receta de Marcus Wareing, uno de los chefs mas en boga en la actualidad. El plato, que parece estar muy bien elaborado y, con seguridad, estará delicioso, carece de ese punto de creatividad al que estamos tan acostumbrados a ver en nuestro pais.
Virtud o defecto?

Marcus Wareing
guardian.co.uk, Thursday 1 October 2009 08.00
Article history

Aromatic braised and roasted whole duck with pancakes and garnish from Marcus Wareing's book Nutmeg and Custard.



Photograph: Noel Murphy/PR
Serves 4-6
1 small to medium duck (preferably Gressingham), giblets removed
Mirepoix
1 onion, peeled and quartered2 stalks celery, halved1 leek, white only, halved2 carrots, peeled and quartered1 bulb garlic, halved lengthways2 cinnamon sticks3 star anise1 orange, halved2 red chillies, halved1/4 bunch coriander stalks80g fresh root ginger, peeled and roughly chopped250ml Madeira wine2 litres chicken or vegetable stock2 tbsp soy sauce4 tbsp hoisin sauce2 tbsp clear honey
Pancakes
150g plain flour1/4 tsp table salt125ml boiling water2 tbsp sesame oil
Garnish
1 bunch spring onions, finely julienned1 cucumber, finely juliennedhoisin sauce
1. Heat a large saucepan over a moderate heat. When hot, add the duck and brown all over (strain some of the fat off during the browning). When golden all over, remove from the pan.
2. Put the mirepoix ingredients into the pan and brown well. Add the Madeira and simmer until it reaches a syrup-like consistency. Mix in the stock, soy and hoisin sauces, and the honey, then add the duck and cover with a lid. Simmer gently for 1½ hours.
3. To make the pancakes, put the flour and salt into a deep bowl. Pour in the boiling water. Mix well, then turn out on to a floured worktop and knead until silky (5-10 minutes). Cover with clingfilm and set aside for 20 minutes to rest.
4. Roll the dough into a sausage shape. Cut into 16 slices and keep covered with a damp cloth. Take one piece, dip one side in the sesame oil and flatten the dough with the palm of your hand. Roll it into a thin circle and lay it on a piece of baking paper. Repeat with the remaining slices and stack between baking paper. Heat a frying pan over a moderate heat and dry-fry the pancakes until cooked through. Stack between the paper again and cover with a damp cloth.
5. When it is cooked, carefully remove the duck from the stock using two slotted spoons and place it on a roasting tray lined with tinfoil. Cover with clingfilm. Preheat the oven to 200°C/400°F/gas mark 6.
6. Strain the cooking liquid into a clean saucepan and bring to the boil. Reduce the liquid by two thirds to form a gravy-like sauce. Brush the duck all over with the sauce, then heat through in the oven for 10 minutes until slightly crisp on the outside. Heat the pancakes in a steamer, then serve with the duck, spring onions, cucumber and hoisin sauce.
• This recipe is taken from Nutmeg and Custard by Marcus Wareing (Bantam, £25)