ROAST DUCK POT-AU-FEU WITH HOISIN-GLAZED SHALLOTS

By akselden

Ingredients

• 3 medium potatoes, peeled and cut into large chunks
• 2 turnips or celery roots, peeled and cut into large chunks
• 1 Chinese barbecued duck
• 6 cups chicken stock
• 1 bay leaf
• 1 star anise
• 4 cups chopped cabbage
• 2 leeks, trimmed and chopped
• 2 shallots, finely sliced
• 1 tsp chopped garlic

Preparation

Step 1

1. Put the potatoes and turnips (or celery root) in a pot of cold salted water and bring to a boil.
2. Meanwhile, pull the skin off the barbecued duck in large pieces and reserve. Remove the meat from the bones (discarding excess fat) and reserve.
3. Put the duck bones in a large pot with the chicken stock, bay leaf and star anise. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the bones.
4. Add the rest of the ingredients, including the cooked potatoes and turnips (or celery root), but not the reserved duck meat to the stock. Simmer another 15 minutes. Stir in the duck meat. Serve immediately with Hoisin-Glazed Shallots.