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YUM--Ching-He Huang's twist on the venerable club sandwich is now called the roast duck club as inspired by kou-gan or mouth feel. Image: British Airways. |
HELLO TO THE NEW ROAST
HOISIN DUCK CLUB SANDWICH
By
Ching-He Huang
@Chinghehuang

The Club Sandwich is
the one item I’d order from room service, especially if I’m travelling around
Asia and need some Western comfort food to satisfy that craving. The Conrad in
Bangkok and the Sheraton Langkawi Beach in Malaysia are among my favourite places
to eat them, but I was surprised to find one at a breakfast stall in Hong Kong
near Central, and at The Banyan Tree Sanya in Hainan – even though it’s a
five-star international hotel, I wasn’t expecting to see it on any menu in
China.
For
me, it’s the crunchy fresh lettuce, juicy tomato and crispy bacon combined with
slightly smoked chicken, golden-brown white toast and French fries that define
a good Club Sandwich.
Let’s
turn the “Club” on its head – or rather, inside out. The Chinese are obsessed
with kou-gan (‘mouth feel’), so this sandwich would have a nod to that. I’d
keep the crunchy, crisp textures on the inside by toasting granary bread on one
side, keeping the outside soft. I would also choose hoisin roast duck for my
filling, with an orange marmalade to give it a bitter, zesty sweetness.
Here’s
my twist with roast duck as inspired by kou-gan - or ‘mouth feel’
Roast duck Club
Sandwich
Serves
two
Ingredients
For
the roast duck and marinade
2
large duck thighs, skin on
2
cloves garlic, minced
2
tbsp ginger, peeled and grated
1
tbsp Shaoxing rice wine or dry sherry
1
tsp Chinese five spice powder
2
tbsp runny honey
2
tbsp hoisin sauce
1
tbsp dark soy sauce
1
tbsp groundnut oil
1
pinch sea salt
For
the sandwich
4
slices of granary bread
3
tbsp hoisin sauce
3
tbsp marmalade
12
slices cucumber
2
handfuls baby spinach
1.
Place the duck legs in a zip-lock bag, add all the marinade ingredients and
refrigerate for at least one hour.
2.
Heat the oven to 180°c. Place the duck legs (including the marinade) round side
up on a roasting tray lined with foil. Roast for 40 minutes, then turn the heat
up to 220°c and cook for a further 10 minutes until well done.
3.
Remove from the oven and let them rest for five minutes, then slice the meat
and place on a serving board.
4.
Grill four slices of bread on one side.
5.
Spread two slices of toast with the hoisin sauce on the crisp side and two
slices with marmalade, also on the toasted side. Top the hoisin side with 150g
sliced roast duck, followed by cucumber and finally the spinach. Place the
marmalade side on top and press down firmly. Cut into half slices. Place the
other half on top and keep together using a bamboo skewer. Serve immediately
with salt-and-black-pepper potato crisps.
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