Meatopia At Home recipes

Jonathan Parry’s Creedy Carver duck two ways

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Jonathan Parry is head chef at The Mash Inn, a hotel and restaurant with rambling kitchen gardens in Buckinghamshire. Jon cooks exclusively over fire in his restaurant, and his recipe for #MeatopiaAtHome is no exception. Here is his Asian-inspired Creedy Carver duck, with smoked and confit leg stuffed into a plump bao bun with XO sauce and steamed with herb stalks, and crown roasted over the barbecue before being served alongside a fresh, zingy salad. A veritable symphony of duck.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

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Not only did @vonpecker's cookalong involve an entire Creedy Carver duck broken down and roasted over the firepit two ways before being served up in a steamed fluffy bao bun, it contained @themashinn head chef himself chasing salad ingredients around the kitchen gardens and his pet pooch enjoying the weather (and delicious smells from the grill, no doubt). Check our Story Highlight for the full recipe and our previous post for the ingredients and prep, plus the rest of the method below. Jon Parry's Creedy Carver duck leg bao with chargrilled breast and Asian-style salad FOR THE LEGS: Prep the legs and wings on the duck and season with coarse sea salt. Cover the bottom of a roasting tray with veg oil and place over a low heat on the grill. Add the legs/wings and cook gently to allow the fat to render from the duck, turning every so often until soft and falling from the bone. Leave to cool in the fat for 1 hour, then pick down the meat with into a bowl. Add a little fat and season with hoisin sauce. Set aside. FOR THE CROWN: Remove the wishbone and cut away the undercarriage, then oil and season the crown all over. Place over a low flame and turn often until golden and cooked nicely. Rest thoroughly, then cut off the breast with a sharp knife and slice when ready to serve with the bao bun. FOR THE BAO: Place a steamer filled with water pan over the heat and bring to a simmer. Weigh out 45g pieces of bao dough, roll into balls and place on a greased piece of parchment Then roll out each ball into an oval shape and fold over the dough to form the classic bao shape. Cover with cling film and prove for 30-45 mins. Cut each bao bun's parchment into individual squares and place carefully in the steamer. Cover and cook for 6 to 8 mins FOR THE SALAD: Pick the coriander leaves, slice the spring onion, and use a peeler to create cucumber ribbons. Toast and crush the peanuts and cut segments of the orange. Toss all the ingredients together. Plate up the bao buns stuffed with the leg meat along with the sliced duck breast and salad. Enjoy with an cold one from @frontierlager, our friends and #MeatopiaAtHome sponsors.

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Jonathan Parry’s Creedy Carver duck two ways
Ingredients

1 whole duck (Jon’s was gifted to him by Turner & George for the cookalong)
Vegetable oil
Salt

For the bao:
530g plain flour
Maldon sea salt
1 x 7g sachet dried yeast (or 15g fresh)
40g sugar
15g baking powder
50g milk
250g warm water
25g rapeseed oil

For the sauces (which you can replace with shop-bought Hoisin sauce, if you’re feeling lazy)

Gochujang sauce:
1/3 cup miso paste, 1/4 cup maple syrup, 1/3 cup chilli flakes, 1/4 cup soy sauce, 4 cloves of garlic, 1/4 cup of water

Hoisin: Gochujang sauce (above) to taste
2 tsp rice wine vinegar
4 tbsp peanut butter
2 tbsp dark brown sugar
8 tbsp soy sauce
4 cloves of garlic
1 tbsp sesame seed oil
Crack of black pepper
Water

For the salad:
20g coriander
3 spring onions
30g peanuts
1 cucumber
1 orange (segmented)

 

Method

The bao dough can be made by hand or in a stand mixer if you have one. To make it, mix together the flour, half a teaspoon of Maldon sea salt, the yeast (or 15g fresh), sugar and baking powder. Separately, combine the milk, warm water and rapeseed oil. Slowly pour the wet mixture into the dry, mixing thoroughly. Keep mixing until you get a tacky, silky dough, then prove for an hour and room temperature. Chill in the fridge until needed.

You will need to separate the legs and wings from your duck crown, which you can ask your butcher to do, or follow Jon’s demonstration on our Instagram Stories Highlight. 

Prep the legs and wings on the duck and season with coarse sea salt. Cover the bottom of a roasting tray with veg oil and place over a low heat on the grill. Add the legs/wings and cook gently to allow the fat to render from the duck, turning every so often until soft and falling from the bone. Leave to cool in the fat for 1 hour, then pick down the meat into a bowl. Add a little fat and season with hoisin sauce. Set aside.

Remove the wishbone from the crown and cut away the undercarriage, then oil and season the all over. Place over a low flame and turn often until golden and cooked nicely. Rest thoroughly, then cut off the breast with a sharp knife and slice when ready to serve with the bao bun.

Now you can finish your bao. Place a steamer filled with water pan over the heat and bring to a simmer. Weigh out 45g pieces of bao dough, roll into balls and place on a greased piece of parchment Then roll out each ball into an oval shape and fold over the dough to form the classic bao shape. Cover with cling film and prove for 30-45 mins. Cut each bao bun’s parchment into individual squares and place carefully in the steamer. Cover and cook for 6 to 8 mins

To finish up, make your salad. Pick the coriander leaves, slice the spring onion, and use a peeler to create cucumber ribbons. Toast and crush the peanuts and cut segments of the orange. Toss all the ingredients together.

Plate up the bao buns stuffed with the leg meat along with the sliced duck breast and salad. Enjoy.

Serve together and enjoy.