Peking Duck

Ingredients

For the duck marinade • One 5 pound (1 - 2.2 kg) whole duck • ½ tablespoon Ajinomoto • ½ tablespoon ground black pepper • ½ tablespoon five spices powder • 1 tablespoon salt • 2 tablespoons white wine

For the glazing • 1 cup dark soy sauce • 1 cup honey • 1 cup hoisin sauce

Directions

• 1 cup balsamic vinegar • 3 cups water • 2 cups sugar

For the stir fry • 1 tablespoon canola oil • 1 garlic clove, finely chopped • 1 tablespoon fresh ginger, finely chopped • ¼ cup bamboo shoots • ¼ cup broccoli • ½ zucchini, cut in half slices • ½ onion, chopped • ¼ cup mushrooms, cut in quarters • ¼ cup snow peas, cooked • ¼ cup cauliflower

• 4 baby corn, cut in halves • 6 bok choy leaves, cut in thick strips • ½ carrot, cut in half slices • 3 tablespoons shiitake mushrooms, cut in strips • 1 tablespoon white wine • ½ cup chicken stock • ½ teaspoon Ajinomoto • 1 tablespoon sugar • 1 tablespoon soy sauce • 1 tablespoon oyster sauce • 1 tablespoon dark soy sauce • 1 tablespoon hoisin sauce • 1 tablespoon corn starch • 1 tablespoon sesame seed oil

Duck marinade Mix all marinade ingredients until they form a paste. Rub the inside of the duck with this paste. Hang the duck from the chest with a hook. In a large pot with boiling water, taking the hook with your hand, pour water gently onto the bird with a ladle. Repeat 3 times. This will facilitate better glazing. Repeat 2 times, letting the bird dry for a few minutes in between. Mix all the glaze ingredients and heat them up in large saucepan in order to glaze the bird in the same way. Hang the duck in front of a fan and let dry for 24 hours. Preheat the oven to 300 °F (150 °C). Roast duck, breast facing up, for 40 minutes. Increase the temperature to 340 °F (170 °C) and continue roasting for 15 minutes. Let the bird rest for 10 minutes before serving. Make crosscut slices on the breasts and set aside.

Stir-fry Bone the remaining duck and cut the meat in big pieces. In a pot with salted boiling water, cook vegetables for 1 minute and strain. In a sauté pan, heat canola oil and cook garlic, ginger, and vegetables. Add white wine and reduce until dry, pour in chicken broth and remaining ingredients (except for sesame oil and corn starch). Simmer for 1 minute, add cornstarch and cook until the sauce is uniform in consistency. Finish with sesame oil.

YIELD servings 4

PREP TIME minutes :30

BAKE TIME hour:minutes 1:30

DIFFICULTY intermediate 2/3

TRY THIS DISH AT BAKAL AT VIDANTA

PUERTO PEÑASCO

Ingredients ARTICHOKE DIP ENTRÉE - LAND

Cream: • 1 tbsp. olive oil • 1 garlic clove, chopped • 1/4 onion, chopped • 3/4 cup sour cream • 6 tbsp. cream cheese • Salt and pepper to taste

Directions

Dip: • 2 tbsp. olive oil • 1-1/2 cup fresh spinach, coarsely chopped • 15 Kalamata olives, cut in halves • 16 sun-dried tomatoes, chopped • 8 artichoke hearts, cut in quarters • 1 cup Gouda cheese, grated • 250 g (9 oz) Brie cheese, sliced

Cream: Heat oil in a sauté pan, add garlic and onion; cook until tender. Blend together cream cheese and the sour cream. Add blended cream to the sauté pan and cook for 3-4 minutes. Reserve.

Dip: Preheat the oven to 180 °C (350 °F). Heat the olive oil in a sauté pan, add the spinach, Kalamata olives, sun-dried tomatoes, and artichokes. Cook for 5 minutes. Add cream and Gouda cheese, mix gently and cook until smooth and cheese has molten. Remove from the stove, and add the basil sprigs. Spread 1 tablespoon of olive oil on the pita bread, sprinkle with oregano, and cook on the grill until golden. Serve dip in 2 bowls, and top them with the Brie cheese slices; bake in the oven until cheese melts. Decorate each bowl with a rosemary sprig and half a cherry tomato. Accompany with pita bread cut into triangles.

Chef’s Tip: When cooking the dip, mix gently in order to prevent artichokes from losing their shape. BEEF TENDERLOIN Recipe on page 45

YIELD 4 servings

PREP TIME 1 hour

COOK TIME 15 minutes

DIFFICULTY beginner