Ecosystem Blog
Picnic & Paddle Series – Ep1 / Cooking Asian Broth with Chef Mark Hartstone

Asian Broth with Crispy Duck and Pancake or Apple and Pork Belly
Ingredients
Duck leg
Slice of Pork Belly
Chinese Five Spice
Cajun Spices
Onion
Carrot
Bayleaves
Ginger
Soy sauce
Some seasonal root vegetables
Apple
Tortilla wrap (this will be sliced to make noodles)
Cucumber
Spring onion
Method
Both of these broths have the same base but are very different due to the garnishes.
Remove knuckles from duck legs and rub with generous amount of salt and season with Chinese 5 spice. Leave over night ideally. Cook at 140 degrees for 3 hours then turn oven up to 180 degrees to make crispy.
Slice pork belly, season with salt and Cajun spices. Cook at 140 degrees for 3 hours then turn oven up to 180 degrees to make crispy.
3lt real stock, simmer till reduced by 1/2 , add ½ onion, carrot, bay and ginger to boost flavor. Season with a dash of soy sauce.
Pass the stock through a sieve then add diced seasonal root vegetables.
Remove the meat from the duck legs, dice the pork belly into small pieces.
Keep the garnish separately and pour the broth over the meat in a thermos flask
Dice an apple finely, add to your pork and broth with some broken noodles when ready to eat.
Shred a wrap, finely chop cucumber and chop a spring onion. These make the perfect garnish to your duck broth and give it a real crunch.
Adding the garnish just prior to eating gives your broth real bite and texture.
Marinated pineapple. (8 portions)
This is a brilliant dish. Be it used for a desert on a picnic, part of your breakfast, refreshing palette cleanser on a tasting menu or a desert after a filling meal. Is wise to make too much as gets better with time in the fridge too.
Ingredients
6 star anise
½ tsp whole coriander seeds
½ tsp cardamom pods
1 cinamon stick
5 cloves
1 chilli
2cm peeled and roughly cut ginger
2 pineapple with skin removed centre core removed and cut into segment style quarters.
1lt orange juice
1lt apple juice
150g sugar
Bring all the spices to boil in a large saucepan with the sugar and juices. Simmer for 10 minutes. Add the pineapple and poach for 20 minutes. Leave in the liquid till it is cool and can be refrigerated. Slice thinly.

During this Picnic and Paddle Mark chose to paddle a touring SHARK SUP to allow for him to carry kit easily and Amelia paddled the Kids All Round SHARK SUP.