Duck in Sweet and Sour Sauce
To celebrate 100 years since Elizabeth David CBE was born I have taken one of her recipes and adapted it for the thermal cooker. Elizabeth David has been the inspiration of many of our chefs today and influenced many home cooks with articles and books about European cuisines and traditional British dishes.
Season the duck with salt and pepper, roll it in flour.
Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
Place the duck into the pot skin side down in batches to brown.
Once browned remove from the pot and keep to one side for later.
Add the sliced onions and cook until they are soft.
Once soft add the ground cloves, stir and cook for 2 minutes.
Place all the browned duck back into the pot on top of the onions.
Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
Put the sugar in a pan with a little water and heat until it caramelises (turns toffee coloured). Be careful to take it off the heat as soon as the colour changes or it will burn.
Remove the duck from the stock and keep the duck warm while you finish the sauce.
Pour off as much fat as possible from the sauce and stir in the chopped mint.
Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
Check the seasoning and adjust if necessary.
Heat the sauce and as soon as it has acquired a thick syrup-like consistency pour it over the duck pieces.