Ingredients
9 liter water
1 whole duck (crown)
300g salt
1 lemon rind
1 orange rind
4 bay leaf
100g honey
15g fresh thyme
10g juniper
30g star anise
20g cinnamon stick
Canola oil
Method
(1) In a pan heat 1 liter of water with star anise, cinnamon and juniper
(2) Add salt and honey, stir and continue to warm until fully dissolved
(3) Add to remaining water and mix well
(4) Add lemon rind, orange rind, bay leaf, fresh thyme
(5) Add duck and fully submerge in brine (ensure the liquid has fully cooled to room temperature before adding the duck)
(6) Store in the refrigerator for 12 hours
(7) Remove from the brine and pat dry the duck with a towel
(8) Using a meat hook hang the duck in the refrigerator close to the fan allowing air flow around the duck (if you are unable to hang the duck, place onto a cooling rack on a tray in the chiller, leave uncovered and turn each day to ensure even air flow)
(9) Leave to air dry for 8 days
(10) Vacuum pack the duck crown and cook in a water bath at 54oC for 2.5 hours
(11) Remove from the bath and place duck on to a cooling rack
(12) Pre heat canola oil to 180oC, using a ladle evenly pour the hot oil over the duck (allowing the oil to run off, do not submerge the duck in oil) continuously until the duck is golden brown and evenly colored
(13) Place into a pre heated oven at 180oC for 6 mins
(14) Remove from the oven and allow to duck to rest
(15) Carve and serve