Chinese duck breast
| Recipe By: | Maranda Engelbrecht |
| Serves: | 2 |
| Cooking Time: | 40 minutes, including pancakes |
| Serving Suggestion: | Slice duck with a sharp knife and serve with the pancakes and Hoisin sauce. Add some grated ginger and chilli if you like. |
| Prep Time: | 45 minutes, including pancakes |
Ingredients
- 2 duck breasts
- 100 g treacle sugar
- 5 ml rice vinegar
- 5 ml Chinese 5 spice
- 1/2 cucumber, sliced julienne
- Spring onions, sliced julienne
- 3-4 star anise
- 10 ml fennel seeds, crushed
- 5 ml three colour peppercorns
- 5 ml cloves
- 2 cinnamon quills
- 300 g flour
- 250 ml very hot water
- 1 1/2 cups vegetable oil
- peanut butter
- 1/4 cup Hoisin sauce
- 500 ml wine vinegar
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Cooking Instructions
- To make your own five spice mix, in a saucepan over low heat, swirl the 3 star anise, fennel seeds, three colour peppercorns, cloves and cinnamon quill for 5 minutes. Remove from heat and grind in a pestle and mortar. Strain through sieve and keep in an airtight container.
- Trim the excess fat from the duck breast and score through the fat with a sharp knife. Rub with sugar, vinegar and five spice mix. Rest for 20 minutes.
- Heat a griddle pan until very hot and place breast with skin side down on griddle. Turn heat down and cook until golden brown and crispy. Turn over and remove from heat, rest for 15 minutes.
- To make the pancakes, sift flour and add water. Stir quickly with wooden spoon until ingredients are combined and smooth. Then knead dough on floured surface about 10 minutes or until smooth. Divide dough into 20 pieces, roll into balls and flatten slightly. Brush tops with only 10ml of the vegetable oil, roll two together, oil surfaces together and roll out about 15 cm. Cook in lightly oiled pan on both sides. Wrap in foil to keep moist.
- To make the Hoisin sauce, combine the peanut butter, Hoisin sauce, 15ml left over vegetable oil and wine vinegar, and serve. Add some grated ginger and chilli if you like.
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