Haipai-style Olive Duck

Ingredients

In this adaptation of Pato con aceitunas to Haipai cuisine, we incorporate the distinct flavors and techniques of Haipai cooking. While the original Spanish dish focuses on the combination of duck and olives, Haipai-style Olive Duck adds a touch of Haipai flair by infusing the dish with local spices and ingredients. The cooking techniques are also adjusted to suit the Haipai style, resulting in a unique and delicious fusion dish. We alse have the original recipe for Pato con aceitunas, so you can check it out.

• 1 whole duck, approximately 2 kg (4.4 lbs) 1 whole duck, approximately 2 kg (4.4 lbs)
• 200g (7 oz) green olives, pitted 200g (7 oz) green olives, pitted
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium heat.
4. 4.
   Add the minced garlic, chopped onion, and grated ginger to the skillet. Sauté until fragrant and the onion becomes translucent.
5. 5.
   Place the duck in the skillet, breast side down, and sear it until golden brown. Flip the duck and sear the other side as well.
6. 6.
   In a small bowl, mix together the Shaoxing wine, soy sauce, oyster sauce, hoisin sauce, sugar, and five-spice powder.
7. 7.
   Pour the sauce mixture over the duck, ensuring it is evenly coated.
8. 8.
   Add the pitted green olives and chicken broth to the skillet.
9. 9.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. 10.
    Roast the duck for approximately 2 hours, or until the meat is tender and the skin is crispy.
11. 11.
    Remove the skillet from the oven and let the duck rest for a few minutes before carving.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Duck — Ensure the duck is thoroughly cleaned and patted dry before cooking to achieve a crispy skin.
• Green olives — Choose high-quality pitted green olives to enhance the flavor of the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the duck in the sauce mixture overnight before cooking.
• If you prefer a spicier kick, add a small amount of chili paste or chili flakes to the sauce mixture.
• Serve the Haipai-style Olive Duck with steamed rice or noodles to complete the meal.
• To achieve a crispier skin, increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Haipai-style Olive Duck as the main course of a special dinner or as the centerpiece of a festive gathering. Pair it with steamed rice or noodles to soak up the flavorful sauce.

Presentation advice

Arrange the carved duck pieces on a platter, garnished with fresh cilantro. Place a small bowl of pitted green olives on the side for guests to enjoy as a tangy accompaniment.