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Red Cooked Duck with Sichuan peppers and Chinese Greens

Recipe by Ed Baines

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Poaching duck in this way allows it to absorb all the flavours and the aromas of the accompanying ingredients, and keep it super-moist. You can leave the duck to steep for longer, 6-7 hours which will strengthen the flavour even more.

Serves 1

Ingredients

To poach the duck

3 litres chicken stock
1 ½ cups chinese wine
1 cup dark soy
½ cup light soy
1 cup yellow rock sugar or demerara sugar
6 cloves crushed garlic
1 whole ginger chopped
4 shallots chopped
½ tsp sesame oil
5 whole star anise
2 sticks cinnamon
½ tsp five spice powder
Peel ½ orange
1 whole duck breast

For the flour mix

3 tbsp sifted flour
1 tsp ground sichuan pepper
1 pinch salt

For the marinade

2 tbsp kenap minas (thick soy)
2 tblesp light soy
Juice one lime
2 tbsp sichuan pepper

Stir fried greens

1 tsp nam pla (fish sauce)
2 tsp light soy
Juice one lime
Bunch spring onions
Pinch salt
1 tsp white sugar
100mls water

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Method

For the duck

Place all the ingredients into a pot and bring to the boil, simmer for 20 minutes to allow the flavours infuse. This will make the Chinese stock. Drop the duck breast straight into the stock and poach for 10 minutes, turn off the heat and allow to steep in the stock for 1 hour (the longer the duck steeps the more intense the flavour). Combine the flour mix together on a plate. Dust the cold poached duck breast with the flour mix, and pan fry in vegetable oil until crisp, approximately 1 min each side. Combine all the ingredients and brush over the duck once cooked. Remove the duck breast and brush the duck breast with the warm marinade.