Recipe courtesy of Ching-He Huang
Crispy Duck
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 568
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 83
- Dietary Fiber
- 11
- Sugar
- 50
- Protein
- 40
- Cholesterol
- 128
- Sodium
- 1218
- Total: 59 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 9 min
Ingredients
Marinade
6 star anise
4 tablespoons freshly grated ginger
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons ground Sichuan peppercorns
2 tablespoons sea salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
Crispy Duck
2 skin-on duck breasts, skin scored in a criss-cross pattern
1 tablespoon groundnut oil (peanut)
Salad greens, for service
Apricot and Plum Sauce
3 1/2 ounces water
2 ripe plums, stoned and quartered
2 ounces dried apricots, chopped
2 tablespoons sugar
1 tablespoon honey
1 cinnamon stick
1 star anise
Juice of 1 lime
Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.
Directions
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
Cook’s Note
You could also try serving this with my roasted sweet potatoes with smoked paprika.