Sponsored by Aurum Poultry Co.
Renata Gortan
The idea of a master stock can be off-putting because it feels like a lot of work. But if you plan ahead and dedicated a little time at the start, it’ll pay dividends for weeks – or even months – to come.
A master stock is a braising liquid rather than a soup base and by its very nature, gets better with age. Each time you braise with it, the stock develops deeper flavours, adding layers of complexity to every dish.
When it comes to starting your master stock, Chef Victor Liong of Melbourne’s two-hatted Lee Ho Fook shares his recipe using corn-fed duck from Aurum Poultry Co.
His master stock recipe is “really simple”, a mix of ginger, spring onion, star anise, cinnamon, dark and light soy sauces. The secret to ramping up the flavour, and something that can be replicated at home, is adding a bag of Aurum’s “densely gelatinous” cockerel stock that has been cooked for nine hours.
“Working with corn-fed ducks is about texture and quality, as a chef and as anyone passionate about finding flavour, quality and taste — these aspects are important when cooking in the restaurant or at home,” says Chef Victor.
Why corn-fed?
The duck’s thick layer of yellowish subcutaneous fat between the skin and meat, which is thanks to a specialised corn diet, contributes to its exceptional flavour and imparts a distinctive texture that elevates any dish.
During cooking, this prized layer of fat renders. When roasting and frying, it creates crisp skin and naturally bastes the meat, resulting in tender, juicy duck with a rich, cherry-red hue and full-bodied flavour. When braising, the fat is released into the liquid, which results in a deep, flavoursome broth and succulent meat.
While its exquisite fat is one of the reasons Aurum Poultry Co. corn-fed ducks reign supreme, it’s not the only thing. The ducks are reared on farms that boast optimal living conditions to encourage healthy, natural growth. Not only is this ethical, but it’s good for the diner – it results in consistent quality, improved texture and a superior culinary experience.
Master stock-braised corn-fed duck by Chef Victor
Serves: 6-8
Prep time: 10 minutes
Cooking time: 45 minutes
Master stock ingredients
- 1 x whole corn-fed duck
- 400ml light soy
- 300ml dark soy
- 300g sugar
- 2000ml water
- 1000ml cockerel stock
- 20g star anise
- 20g cinnamon
- 200g spring onions
- 100g ginger, sliced
Dipping sauce
- 1 x long red chilli, finely diced
- 2 x garlic cloves, finely chopped
- 50g rice vinegar
- 2g salt
Method
Step 1: Prepare the master stock
- Bring everything to the boil.
- Simmer for 20 minutes.
- Strain away solids, keep the liquid.
Step 2: Trim the corn-fed duck
- Trim away wing tips and head from duck.
- Bring the master stock to the boil.
- Add the duck and allow to come back to the boil.
- Simmer on low heat with lid on for 30 minutes.
- Remove from heat and allow duck to rest in master stock for 30 minutes.
- Remove and cool until cool enough to handle.
- Cut and arrange on a platter.
Step 3: Serve with dipping sauce
- Finally, combine all the sauce ingredients and it’s ready to serve.
This master stock-braised corn-fed duck recipe, a testament to Chef Victor’s culinary artistry, delivers a deeply satisfying flavour experience, perfect for sharing at any occasions or creating a memorable family meal.
You can find the corn-fed duck and elevated poultry products from Aurum Poultry Co. at your local butcher shop, Asian poultry shop or Asian supermarket. Alternatively, enjoy the convenience of online shopping by visiting aurumpoultryco.au (available for Melbourne and Sydney metro areas).
The best recipes from Australia’s leading chefs straight to your inbox.
