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Asian Duck Banquet

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Asian Duck Banquet
Recipe by Vanessa Baxter

Wine match - Wither Hills Pinot Noir

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves 2


1 whole duck, breasts and legs removed, carcass retained


1 cup flour

Tepid water

1 duck leg, skin discarded, meat removed from bone and finely diced

1 button mushroom, finely chopped

2 silverbeet leaves, finely chopped

½ red chilli, deseeded, finely chopped

1 cm piece of ginger, peeled, finely chopped

½ shallot, peeled, finely diced

1 tbsp soy sauce

1/2 tsp honey

Duck Soup

1 duck carcass

1 shallot, quartered

½ red chilli

2cm piece of ginger

1 cup Sun Rice Medium Grain White rice, rinsed until the water runs clear

2 leaves silverbeet, finely sliced

2 button mushrooms, finely sliced

6 very thin slices of peeled ginger

Soy sauce, to taste

Parsley leaves, to serve

Roast Duck Leg

1 duck leg, skin and tendons scraped back to expose the bone

1 tbsp freshly squeezed orange juice

1 tbsp soy sauce

1 tsp honey

Smoked Duck Breast

1 duck breast, skin scored

1 tbsp olive oil

1 tbsp soy sauce

1 tsp red chilli, deseeded, finely chopped

1 tsp parsley, finely chopped

½ cup Sun Rice Medium Grain White rice

1 red chilli

2cm piece of ginger

1 shallot, quartered

Manuka wood chips

1tbsp chopped parsley, to serve

¼ red chilli, finely chopped, to serve

Seared Duck Breast

1 duck breast, skin scored

1 shallot, peeled, roughly chopped

½ red chilli, deseeded, roughly chopped

1 tbsp ginger, roughly chopped

1 tsp parsley, roughly chopped

1 tbsp soy sauce

1 tsp honey


Dipping Sauce

2 tbsp soy sauce

½ tsp honey

½ shallot, very finely diced

½ tsp parsley, finely chopped

To Serve

½ mango, peeled, cheeks diced

½ red chilli, finely diced, mixed with ¼ tsp salt

1. Heat oven to 200°C.

2. To make the dumpling dough, place the flour in a bowl and mix in enough tepid water until the mixture pulls together in a soft, but not sticky, pliable dough. Knead the dough until smooth. Cover and set aside to rest for 20 minutes.

3. To make the dumpling filling, mix together the diced duck leg meat, mushrooms, silverbeet, chilli, ginger, shallot, soy sauce and honey. Set aside and allow flavours to infuse.

4. To make the duck soup, place the duck carcass in a large saucepan and just cover with cold water. Add the shallot, chilli and ginger and bring to a simmer. Simmer uncovered for 30 minutes, then strain through a fine sieve.

5. To prepare the smoked duck breast, combine the olive oil, soy sauce chilli and parsley and rub all over the duck breast. Allow to marinate for 30 minutes.

6. To prepare the seared duck breast, place the shallot, chilli, ginger and parsley in a mortar and pestle and grind to a paste. Season the duck breast with salt and rub the paste all over. Allow to marinate for 30 minutes.

7. To make the dipping sauce, combine all of the ingredients, mix well, place in a ramekin and set aside.

8. To make the dumplings, divide the dough into small balls and roll out with a rolling pin very thinly on a lightly floured surface. Use a large cutter to trim the circles. Place a teaspoon of the dumpling filling in each wrapper. Dampen the edges of one half of the wrapper and bring the edges together to form a semi-circle, crimping the edges and expelling the air as you go. Bring the points together at the front and press to secure. Place on a lightly floured surface until ready to cook.

9. To finish the duck broth, bring the broth to simmer in a clean saucepan and add the Sun Rice Medium Grain White rice. Simmer until the Sun Rice Medium Grain White rice is tender. Once cooked, add the silverbeet, mushrooms, ginger and season to taste with soy sauce.

10. To cook the smoked duck breast, line a wok with tin foil and place the Sun Rice Medium Grain White rice, chilli, ginger, shallot and wood chips in the base. Cover the wok with a lid and place over medium heat. Allow the wood chips to start smoking, approximately 10 minutes. Place the marinated duck breast on a rack and place inside the wok. Quickly replace the lid and cook/ smoke for 10 minutes. Remove from the heat without lifting the lid and allow to sit inside the wok for a further 10 minutes. Remove the breast from the wok and allow to rest for a further 5 minutes before slicing into thin pieces.

11. To cook the roast duck leg, place the marinated duck on an oven tray and place in the oven for 20 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

12. To cook the seared duck breast, place the marinated duck breast in a cold frying pan, skin side down, place over medium heat and allow to come up to temperature. Cook for 8-10 minutes until the fat has rendered. Increase the heat to medium high and turn the duck breast over. Cook for a further 4 minutes, remove from the pan and allow to rest for 5 minutes before cutting into thin slices.

13. To cook the dumplings, heat a frying pan over medium high heat with a splash of canola oil. Place the dumplings in the pan and allow the bottoms to brown. Once browned, carefully add a cup of water to the pan and allow the dumplings to simmer until the mixture is cooked through.

14. To serve, ladle the broth and some of the Sun Rice Medium Grain White rice into a small bowl, top with slices of the pan seared duck and finish with parsley leaves on top. Place the smoked duck breast slices in a small serving dish and place next to the broth. Top with parsley and chopped chilli. Place the roast duck leg next to the smoked duck in a small serving dish. Serve the dumplings in a small serving dish, next to the dipping sauce. Place a dish of the chopped mango and another of the chilli and salt mixture alongside.

This recipe is untested in the MasterChef NZ kitchen