Dinner
Sichuan Peppercorn and Honey Duck Breast
A Chinese-French fusion duck, scored breast scored and dry-rubbed with Sichuan peppercorn and five spice then pan-roasted and finished with a honey glaze that caramelises the skin into a lacquered crust.
$8
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
68gCarbs
12gSugar
4gFiber
780mgSodium
105mgChol
0gSat Fat
Goes well with
Riesling
local
Oolong Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Score duck skin in a crosshatch pattern, cutting through fat but not flesh. Mix Sichuan peppercorns, five spice powder, salt, and black pepper. Rub all over both sides of duck. Halve pak choi. Mix honey, soy sauce, and rice vinegar in a small bowl.
2
Sear
Place duck skin-side down in a cold frying pan. Turn heat to medium, cook 12–15 minutes without moving, pouring off excess fat every 5 minutes, until skin is deep golden and rendered. Flip and cook flesh-side down 3–4 minutes until browned.
3
Glaze
Spoon honey mixture over duck skin. Cook 1–2 minutes over medium heat, tilting pan and basting continuously, until glaze is lacquered and sticky.
4
Rest
Transfer duck to a board and rest 5 minutes. While duck rests, place pak choi cut-side down in the same pan over medium-high heat. Cook 2–3 minutes until charred. Toss with sesame oil and soy sauce.
5
Plate
Slice duck breast. Arrange steamed jasmine rice on plates, top with sliced duck, pak choi alongside. Scatter sliced spring onions over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 200g duck breast
- 1 tsp1 tsp toasted and coarsely ground Sichuan peppercorns
- 0.5 tsp0.5 tsp five spice powder
- 0.75 tsp0.75 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp rice vinegar
- 360–440g steamed jasmine rice
- 22 heads pak choi
- 1 tsp1 tsp sesame oil
- 22 spring onions
