This succulent, roasted-to-golden-perfection duck should definitely be your next at-home fine-dining endeavour.

Created by Chef Tiger, who sits at the helm of The Citronelle Club, one of Dubai’s newest gastronomic destinations, this is the perfect intertwining of pan-Asian culinary traditions and French flair – a bold epicurean heritage that the restaurant (located in SO/ Uptown Dubai) promises with every dish served.

Ingredients

3kg duck

Pancakes (6 inches)

40g cucumber (julienned)

40g leek (finely sliced)

Duck Marinade:

5g of each of the below -

Earl Grey

Cinnamon

Cardamom

Black Pepper

Clove

Orange Sauce:

100g orange juice (freshly squeezed)

20g honey

5g lemon zest

5g orange zest

5g Dijon mustard

20g chicken jus

Hoisin Sauce:

100g LKK Hoisin Sauce

5g lemongrass (crushed)

20g guava puree

5g honey

Method

1. Prepare the duck

Wash the duck thoroughly to ensure it is clean. Blanch in boiling water for one minute, then marinate with the spices and hang to dry for 48 hours. Next, cook for 30 minutes at 180°C, let it rest for 30 minutes, and then cook for another 30 minutes at 220°C to get that perfect temperature and crispness of the duck skin.

2. Make the hoisin sauce

Heat the LKK Hoisin Sauce, guava puree, and honey in a pot, add lemongrass to enhance the flavour, and slowly cook for 25 minutes.

3. Make the orange sauce

In a small pot, mix honey, lemon zest, orange zest, and Dijon mustard. Add orange juice and simmer for 25 minutes until the sauce is reduced by half. Finish by adding chicken jus for an extra layer of flavour.

4. Assemble the dish

Warm up the pancakes and begin layering: first a thin layer of hoisin sauce as the base, then succulent slices of roasted duck, cucumbers, and leeks. Drizzle the orange sauce and carefully fold the pancake. With each bite, you should get the perfect blend of savoury, sweet, and crisp textures.

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