- 1 tablespoon Szechuan pepper (see note)
- 1 tablespoon garam masala spice blend
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon wasabi paste (see note)
- Zest and juice of 1 orange
- 2 tablespoons Chinese rice wine (shaohsing) (see note)
- 4 duck breasts (see note)
- 1-2 tablespoons hoisin sauce
- 1/2 cup (125ml) Massel chicken style liquid stock
- Steamed white rice, to serve
Cucumber & radish salad
- 1 tablespoon caster sugar
- 1/4 cup (60ml) lime juice
- 2 tablespoons fish sauce
- 1 telegraph cucumber, peeled, halved, sliced
- 1 small red chilli, seeds removed, thinly sliced
- 50g pea shoots (see note) or snow pea sprouts
- 6 red radishes, cut into matchsticks
- Step 1Mix the pepper, garam masala, ginger, sesame oil, wasabi, orange juice, zest and rice wine in a bowl. Using a sharp knife, score the duck skin in a crosshatch pattern, then add to the bowl. Turn to coat in the mixture, then set aside to marinate while you prepare the salad.
- Step 2Preheat oven to 190°C.
- Step 3For the salad, mix the sugar, lime juice and fish sauce in a large bowl, Add the cucumber and chilli, then set aside.
- Step 4Heat a large ovenproof frypan over medium-high heat. Remove duck from the dish (reserving marinade).Cook the duck skin-side down for 2-3 minutes, then turn and cook for 2 minutes on the other side. Transfer to the oven and roast for 8 minutes for medium or until cooked to your liking. Transfer duck to a plate and set aside to rest. Drain pan of excess fat, then add reserved marinade, hoisin and stock. Allow to bubble over medium heat for 2-3 minutes until thickened.
- Step 5Add the pea shoots or snow pea sprouts and radish to the salad and toss. Slice the duck breasts thickly, place on plates and drizzle with the reduced sauce. Serve with the salad and rice.
- Low carb
- Low kilojoule
- Lower gi
Duck breasts are from poultry shops and butchers. Szechuan pepper, wasabi and Chinese rice wine are from Asian food shops. Pea shoots are from Asian food shops and selected greengrocers.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au