Tonight’s MasterChef Celebrity Chef is our very own Chef Chang An Song, of Southern Sun O R Tambo International Airport!
With a wealth of culinary experience that comes from a globe- trotting career stretching from China to Switzerland, Chef Chang An Song specializes in the classic French style of cooking. He has influences from both South Asian and Chinese cuisines. An artistic craftsman, Chef Song’s taste of the Orient brings all his experience and skills to the fore. We asked him for his favourite recipe, and his top 5 tips.
Top 5 tips:
- Keep your cooking simple. Don’t over complicate things, ever.
- It’s all about the seasoning, taste as you go along.
- Always, always, make sure you use the freshest ingredients.
- Wherever possible, try go organic.
- Have a passion for food. Don’t ignore that passion, experiment with it.
And now for Chef Song’s favourite recipe, Peking Duck.
- 1 x whole duck (around 2.5kg)
- 60g Maltose sugar syrup
- 20ml Spirit vinegar
- 500ml Boiling water (to dilute maltose syrup and spirit vinegar for coating the raw duck)
- 60g Spring onion (mainly white stemmed)
- 150g Hoisin sauce
- 1 x clove fresh garlic (finely chopped)
- 8g Chopped ginger
- 10ml Shao Xing rice wine
- 10ml Sesame oil
- 20 pieces x pancakes
- 60ml Sunflower oil
- Wash and clean the whole duck well, and hang on a hook for 10 minutes (to dry)
- Add the hot water, maltose sugar and spirit vinegar in a small pot, and bring to the boil until syrup is well dissolved.
- Move the pot to one side, ready to coat raw duck after step next step.
- Add 2lt hot water in a medium pot on the stove and bring water to the boil.
- Hold the duck on the hook with one hand above the boiling water, and use other hand to ladle the hot water over the duck.
- Cover the duck with boiling water thoroughly, and repeat six times until duck skin is smooth.
- Now prepare to coat the duck with the small pot of vinegar and sugar mixture. Repeat 3 times and hang the duck at a cool and dry place for no less than 12 hours.
- Finally roast the duck in an oven at moderate temperature (170 C) for roughly 35minutes until duck is golden brown.
- Prepare the dipping sauce and pancakes whilst the duck is roasting. Sauté the ginger and garlic in a medium hot pan until you can smell the aroma.
- Add the hoisin sauce, rice wine, sesame oil and half a cup of water to dilute the mixture and bring to the boil. Remove pan from heat and wait for it to cool down before serving.
- For the pancakes, Pour 250g cake flour in a mixing bowl. Pour in one cup of hot water (80C’up), slowly into the flour slowly, and mix continuously with chopsticks to create a lumpy texture. Bring the mixture onto a flat surface and knead the dough smoothly into a big ball, and then divide into 20 balls. Roll each of them into a small pancake shaped sheets. Cook them in a steamer or medium hot omelet pan (if a steamer is used, add each pan cake on top of the other after two minute intervals, and brush some oil on each pancake as you place them in order for them not to stick)
- To guarantee the duck skin is crispy, shower the roasted duck with 180C’ hot oil for 8 times (same method as showering duck with water as in step 3).
- Carve small bite-sized slices of duck off the meat and bone of the duck. You could get about 20 slices from each whole duck.
- Serve all finished products separately.
- To eat, place one or two slices of duck on each pancake, add a teaspoon of the dipping sauce, and shredded spring onions, wrap together and enjoy!
Let us know if you try this recipe. And more importantly, please give us your thoughts on Chef Song’s appearance on MasterChef SA this evening! Having met Chef Song in person, I can tell you what a humble, experienced and wonderful man he is. I’ve personally toured his kitchen (which is huge!) and even joked around with a few other bloggers in his walk-in freezer which sits below 20 degrees. See photographic evidence below:
PS: we’re giving away spot prizes (this week’s prize happens to be a weekend away for 2!), just for your comments!