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Recipe by: joel-robuchon
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Materials:
2 ducks with feathers
100 scallion
100g ginger
25g anise
Preparations:
Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once.
Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers.
Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward.
Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes.
Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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