Golden Century CEO Eric Wong sat next to me at lunch on Wednesday. As the third restaurant of the day, in the Cloudy Bay Pinot and Duck Trail, he was playing host to our small table. When you think the famous Sydney and original Haymarket Golden Century you think Peking Duck – right? (Actually I also think.. pippies in XO.. live abalone.. we were at the Golden Century Seafood Restaurant after all – and I told Eric Wong so – we nodded in satisfied agreement.) Back to the lunch, which was celebrating the wine and food match: Cloudy Bay Pinot Noir 2010 and duck.
Mr Wong had requested, that Uncle Hung (almost 70 years young and with 50 years experience as a Chef) create a new dish to celebrate our visit. And he did for the latter course of the glorious Golden Century Peking Duck. The new dish is Golden Coin Duck and the recipe is shared (with thanks to Mr. Eric Wong for kind permission) here (under the next group of photos). But first up: the original Golden Century traditional Peking Duck is also shared:
1 tablespoon salt
4 pieces star anise
2 tablespoons sugar
2 tablespoons maltose
3 tablespoons white vinegar
pinch of five spice powder
2 slices ginger
Marinate the duck cavity with salt, sugar and five spices powder for one and a half hours.
Put star anise and ginger into the duck cavity and stitch the opening with a steel pin.
Shower the duck with boiling water three or four times.
Warm the mix (the maltose and vinegar); apply to te duckskin side only.
Hang the duck to air dry the skin for two hours.
Heat oven at 200C for ten minutes.
Roast for 45 minutes.
Golden Coin Duck
160g lean pork
160g duck liver
160g pork fat
4 tablespoons maltose
1 tablespoon salt
3 tablespoons sugar
1/4 cup light soy sauce
1 tablespoon hoi sin sauce
1 tablespoon mei kuei lu chiew
1 tablespoon ginger juice
1 tablespoon chopped shallot
Rinse lean pork and duck liver; wipe dry.
Trim into cylindrical shape and slice into 0.25cm thin rounds; set aside.
Cook pork fat in 1/2 pot of boiling water for 15 minutes; remove and rinse well.
Slice into 0.25cm thin round pieces.
Mix marinade together with lean pork, duck liver and pork fat; set aside for 1/2 hour.
Heat oven at 220C for 10 minutes.
Thread alternate layers of lean pork, pork fat and duck liver together on skewers (makes two skewers.)
Place skewers of meat on a rack over a baking sheet; roast in a hot oven for 15 minutes.
Turn over and roast for another 10 minutes until cooked.
Lastly brush meat with maltose and return to the oven for a few more minutes to glaze.
Golden Century Seafood Restaurant
393-399 Sussex Street, Haymarket Australia
+61 2 9212 3901
You might remember; duck is up there as one of my all-time favourite foods. You want more duck?