-
1
Prepare the ducks.
-
2
Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
-
3
Place the ducks in a roasting pan and roast them about 30 minutes.
-
4
Remove from the oven and pour off the accumulated fat.
-
5
Give the ducks a quarter turn and return to the oven.
-
6
Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides.
-
7
Remember to pour off the rendered fat each time you turn them.
-
8
When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
-
9
Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze.
-
10
Add the vinegar and reduce it by two thirds.
-
11
Add the plum puree and reduce it by half, until the flavor is quite intense.
-
12
Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious.
-
13
Over very low heat whisk in the butter, a little at a time.
-
14
Season the sauce, to taste, with salt and pepper.
-
15
Strain the sauce and keep it warm.
-
16
Remove the breasts and legs from the duck.
-
17
Place them on a grill or under a broiler or salamander until the skin is crispy.
-
18
Slice the duck breasts into medallions.
-
19
Separate the legs and thighs; arrange half a duck attractively on each plate.
-
20
Sauce the duck with the plum sauce.
-
21
Decorate each plate with a scallion-filled Chinois Pancake.
-
22
Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes.
-
23
Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan.
-
24
Bring to a boil and reduce to 1 cup.
-
25
Set aside.
-
26
In a small bowl, combine the flour, salt, egg and sesame oil.
-
27
Whisk in the milk, then unless your batter is completely lump free, strain into another bowl.
-
28
(The batter should be the consistency of heavy cream).
-
29
If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
-
30
Stir in the ginger, garlic and scallion.
-
31
Heat the butter in a non-stick crepe pan over moderate heat.
-
32
Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter.
-
33
Cook the pancake over high heat until golden brown.
-
34
Turn it over and brown the other side.
-
35
Remove from the pan and keep warm.
-
36
Repeat the process until all the batter is used.
-
37
Cut each pancake in half, place a scallion on each and roll into a cone shape.
-
38
* Demi-glace is the result of cooking a stock until it is reduced by half; glace is the result of cooking it to a syrup.
