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<\/a><\/p>\nPeter Lloyd served up tasty Cantonese Style Roast Duck Crown with Crispy Brussels Sprouts, Lemongrass Honey, Ginger and Butternut Puree for the festive season on James Martin’s Saturday Morning.<\/p>\n
The the ingredients for the Marinade: 15g Oyster Sauce, 15g Soy Sauce, 15g Dark Soy Sauce, 20g Fermented Red Bean Curd, 10g Chinese 5 Spice, 2g White Pepper, 15ml Rose Wine (Cooking), 15g Sugar, 15g Maltose (Heated), 2 Cloves Garlic, 2\u201d Piece Ginger, 2 Spring Onions and 2 Star Anise.<\/p>\n
For the Duck: 1 Duck \u2013 Legs & Wings Removed.<\/p>\n
For the Glaze: 20g Chinese Red Vinegar, 20g Maltose (Heated), 5g Salt, 25g Oyster Sauce and 25g Hoisin Sauce.<\/p>\n
For the Brussels Sprouts: 360g Brussels Sprouts cleaned and quartered, 10g Mint torn, 24g Pickled Red Chilli, 3g Toasted White Sesame Seeds, 60g Lemongrass Honey and Lemon Wedge.<\/p>\n
For the Lemongrass Honey: 100g Honey, 15g Lemongrass, 10ml Lemon Juice, 1g Salt and 12ml White Vinegar.<\/p>\n
For the Pickled Red Chilli: 3 Long Red Chillies and 50ml Rice Vinegar.<\/p>\n
For the Star Anise Salt: 40g Salt, 25g Ground Star Anise, 15g Caster Sugar and 1g Chilli Powder.<\/p>\n
For the Butternut Puree: 1 Butternut Squash, 20g Butter, Pinch Salt and Pepper, 100ml Ginger Syrup and 6g Salt.<\/p>\n
For the Ginger Syrup: 100ml Lemon Juice, 100g Sugar, 100g Ginger Grated and 1 Thai Chilli Sliced.<\/p>\n
For the Toasted Pumpkin Seeds: 50g Pumpkin Seeds, 5ml Olive Oil and Pinch Salt.<\/p>\n