This post started with a long trip to the island of Mauritius, where my late father was born and where I had not been for 30 years. Mauritius for those that don’t know is a very small but wonderful tropical island in the Indian Ocean, with. a wealth of cultural influences from African, Indian and Chinese, which create a fantastic island vibe of colours, flavours and traditions known as Creole.
The image below shows one of the first views of the island as you fly in, the cove is Grand Baie in the north, which is next to our family favourite beach of Pereybere. I remember the first time I visited the island and saw the view from the plane, the vivid blue green from the sea blew me away even at the age of 13. I was relieved when I returned that the view was just as impressive and the colours were still as fresh as the ones in my memory.
While visiting the Island my husband and I caught up with some of the family, who are still living in Post Louis. The visit was great as we got to see the family home and catch up on family chat, plus we meet a new addition to the Ah-Fat family, I wonder if you can guess which one.
We ended up going out for dinner with the cousins at their favourite Chinese restaurant, which was amazing and they had chosen a really special menu for the evening. After dinner we drove past the family shop “Magasin Ah-Fat” which has the largest sign ever !!!! Apparently there was a large sign but Uncle thought it would fall down and hit someone, so it was removed and the small sign left. No wonder I couldn’t find the shop when I went looking for it on my own, I even walked passed it. The shop has been established for 50 + years and is going strong, originally selling all types of sports equipment and re stringing rackets by hand themselves, now the shop just specialises in fishing tackle and is well know on the island. You can find the shop next to the main entrance by the Alooda stall in the Market (I highly recommend the Alooda if you are there).
When I was talking with the cousins about not having dad’s recipes, it transpired they had the recipe of my dad’s Peking Duck. I though this recipe had been lost forever, as my sister and I did not get my dad to write down any of his dishes before he died and something we regret not doing. My dad was famed for this recipe and one that I had seen prepared in various stages but not prepared myself. It was a memorable process as Dad always prepared the duck by hanging it to dry in the garage and the a mount of times I walked into the duck without paying much attention in the dark was countless, not brilliant as at the time I was a veggie, you can just imagine the grumbles. I was so pleased to have this recipe given to me, it has been 14 years since my dad died and it just feels like I’ve been given a little gift to remind myself that my dad is still around.
Patrick Ah-Fat’s Peking Duck
Prep time: 24hrs
Cooking time: 1hr
- 1 x 1.3kg Duck, whole
- 1 tbsp salt, to rub onto the duck
- 1 heaped tsp five spice powder
- 1 tsp salt
- 2 tbsp water
- 2 tbsp vinegar
- 2 tbsp honey
- 2 tbsp rum, I used green island spice rum
- 1/2 tbsp brown sugar
- 1 pinch of yellow food colouring
Place the duck on a rack over a roasting tin and prick the skin with a sharp knife, this will allow the fat to leech out during the cooking process.
Pour three kettles of boiling water over the duck, this will tighten the skin and start to render the fat, discard the water each time.
Drain the duck and pat dry with some kitchen roll.
Mix the five spice powder and 1tsp salt in pan and heat lightly over low flame, once the aroma starts remove from the heat.
Rub the cavity of the duck with the spice rub and seal up the cavity with a cocktail stick.
Now to make the glaze, I used Green Island spiced rum and brown sugar I brought back from Mauritius as a nod to my dad.
In a small saucepan mix the water, vinegar, honey, rum, sugar and food colouring, bring to boil. Remove glaze from heat and pour over duck.
Collect the glaze and place back in the saucepan, boil again and pour over duck. Then throw away the remaining glaze.
Rub salt all over duck, hang and leave to dry overnight. I did this in my fridge as it was too warn to hang in the utility.
Remove the duck from where it is hanging, place on a rack over a roasting tray and pat try with some kitchen roll to remove any moisture sitting on the skin.
Pre heat the oven to 180c fan, cook for 30 mins on side make sure each is a deep brown.
Leave the duck to rest for 10 minutes before slicing and remember to pour over the juices.
Serve with rice pancakes, hoisin, sauce, spring onions, carrots and cucumber.
I also served the duck with rice, and a chilli and garlic stir fry kale with black sesame seeds. don’t forget to pour the duck gravy over your rice.
I hope you give this recipe a try and enjoy as much as I did. I can also confirm that I did my dad’s recipe justice. The duck’s spicing was just right, the skin was tasty and the meat was moist and succulent.