 | Cherry Char SiuChef Ricardo Heredia of Cohn Restaurant Group | Chula Vista, CA |
My inspiration for this dish is the relationship soy sauce has with fruits. I tried a few combinations, and the depth the Cherry Puree created with soy reminded me of Chinese roast duck. Fermenting the puree added another layer of complexity to both the Char Siu and the bright Cherry Vinegar Pickles.”
Ingredients for Lacto-Fermented Cherry Purée:
• 978 g. The Perfect Purée Cherry Puree, thawed
• 22 g. fine salt (2.2%)
Ingredients for Cherry Vinegar:
Stage 1 – Low-Alcohol Cherry Base
• 800 g. The Perfect Purée Cherry Puree, thawed
• 120 g. sugar (target 18–20° Brix)
• 80–120 g. water, to adjust texture
• 0.3 g. wine yeast
Stage 2 – Acetification
• 900 g. alcoholic cherry base
• 180 g. raw unfiltered vinegar with mother
Ingredients for Cherry Vinegar Quick Pickles:
• 500 g. Cherry Vinegar
• 500 g. water
• 18 g. sea salt (1.8%)
• 15 g. sugar
• aromatics to taste (garlic, ginger, spices)
• 4–5 Persian cucumbers, sliced
Ingredients for Cherry Char Siu Roast Duck:
• 1 whole duck (5–6 pounds)
• salt, for blanching water
Ingredients for Wet Cure:
• 240 g. The Perfect Purée Cherry Puree, thawed
• 40 g. dark soy sauce
• 40 g. Shaoxing or rose wine
• 30 g. maltose or honey
• 25 g. fermented bean paste
• 10 g. fresh ginger, grated
• 8 g. garlic, minced
• 4–5 g. chinese five-spice
• 10 g. cherry vinegar
Ingredients for Glaze:
• 200 g. lacto-fermented The Perfect Purée Cherry Puree, thawed
• 60 g. maltose or honey
• 20 g. light soy sauce
• 10 g. cherry vinegar
• 5 g. chinese five-spice
• 8 g. red yeast rice powder
Method for Lacto-Fermented Cherry Puree:
Combine Perfect Purée Cherry Puree and salt until fully dissolved. Pack into a jar, pressing to remove air pockets and leaving 1 inch of headspace. Cover loosely with cheesecloth or a vented lid. Ferment at 64–72°F for 3–5 days, checking daily. When tangy and lightly effervescent (target pH ≤3.8), transfer to the refrigerator. Store chilled for up to 14 days or freeze flat for long-term use.
Method for Cherry Vinegar:
Stage 1 – Low-Alcohol Cherry Base: Blend Cherry Puree, sugar, and water to achieve 18–20° Brix. Add wine yeast and ferment at 68–72°F until slightly dry (2–5% ABV), about 2–5 days.
Stage 2 – Acetification: Transfer to a wide-mouth jar, add mother vinegar, and cover with cloth. Maintain 75–82°F with daily air exposure. Mature 3–6 weeks until sharp and aromatic (target acidity ≥4.0%). Rack gently, refrigerate, and reserve.
Method for Cherry Vinegar Quick Pickles:
Warm Cherry Vinegar, water, salt, and sugar until dissolved, then cool to room temperature. Pack cucumbers and aromatics in a jar and pour the brine over to cover. Refrigerate for at least 24 hours before serving.
Method for Duck:
Bring a large pot of salted water to a boil. Blanch the duck for 30–45 seconds to tighten the skin. Pat dry thoroughly and place on a rack in the refrigerator, uncovered, for 24–48 hours to dry. Combine all Wet Cure ingredients and apply to the cavity and meat-side surfaces only, keeping the skin dry. Refrigerate uncovered for 12–24 hours. Preheat the oven to 325°F. Place duck breast-side up on a rack set over a sheet pan. Roast for 1 hour 45 minutes to 2 hours 15 minutes, rotating halfway through and pouring off excess fat to maintain crispness. During the last 15–20 minutes, brush the duck with a thin layer of glaze every 5 minutes, for a total of 2–3 times. Increase oven temperature to 430–450°F for the final 3–6 minutes to set the lacquer, watching closely to avoid burning.
Method for Glaze:
Bloom five-spice in a small amount of neutral oil for 30–45 seconds over low heat. Add lacto-fermented Cherry Puree, maltose or honey, and soy sauce. Simmer for 5–8 minutes until lightly thickened. Whisk in Cherry Vinegar and red yeast rice powder off heat. Strain and rest for 15–30 minutes before use.
To Assemble and Serve:
Slice duck breasts across the grain and serve legs whole or jointed. Arrange on a platter with Steamed Buns and Cherry Vinegar Pickles. Finish with a final brush of warm glaze before serving.