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.


  • 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


  • For the duck:

  • 1.

    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.

  • For the stir fried greens:

  • 1.

    Stir fry a selection of the Chinese greens for 3 minutes. To serve, slice the duck into strips and place over the stir fried greens and serve.

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