Szechuan Duck Breast in Plum Sauce
This rosy pink duck breast recipe with a plum sauce is a play on a classic combination that is stupidly quick and easy to cook, and is always a bit of a crowd pleaser.
Servings 2 Servings
Calories 756kcal
Ingredients
- 2 Duck Breasts
- 1 Medium Onion 150g
- 1 teaspoon Szechuan Pepper Corns
- ½ teaspoon Chinese Five Spice
- ¼ teaspoon Coarse Sea Salt
- 6 Black Peppercorns
- 125 ml Plum Sauce ½ Cup
Instructions
- Cut a cross-hatch pattern into the skin of the duck breast. This should be at 1cm (just under ½") intervals, and be careful not to cut through to the flesh.
- Crush the Szechuan peppercorns, Chinese five spice, sea salt and black pepper in a spice grinder or in a pestle and mortar.
- Rub this into the duck breast, paying special attention to the skin side, rubbing it into the slashes.
- Place the duck skin-side down into a cold pan and then turn on the heat to medium to low. Allow the duck to sit for 12-15 minutes, draining off the fat after 7-8.
- Whilst the duck is cooking, peel the onion and cut off the top and the roughest part of the root. Then cut the onion into 8 wedges.
- After the duck has had 10-12 minutes, flip the duck and allow it to cook for a further 5 minutes or so.Remove the duck from the pan and tent under foil and rest for 5-6 minutes.
- Drain most of the fat from the duck pan and return to a high heat.
- Add the onion wedges to the hot pan and sear for 90 seconds on each side.
- Pour over the plum sauce and allow to bubble for a minute or two.
- Slice the duck and add any resting juices into the sauce and stir, then serve.
Nutrition
Serving: 1 | Calories: 756kcal | Carbohydrates: 63g | Protein: 63g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 326mg | Sodium: 1016mg | Fiber: 5g | Sugar: 5g
