Cut through the richness of the duck with a zesty citrus hit of mandarin.
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Yield: Serves 4
• 1 cinnamon stick
• 2 whole star anise
• potato puree, to serve
• baby herbs, to sprinkle
• 4 duck breasts, fat scored
• 100g (1/2 cup) caster sugar
• 60ml (1/4 cup) light soy sauce
• 1 piece dried mandarin peel (optional)
• 2 tsps chinkiang or apple cider vinegar
• 500ml (2 cups) Massel chicken style liquid stock
• 4 small mandarin peeled, cut in halves or thirds crossways
- Combine the stock, sugar, soy sauce, star anise, cinnamon and peel, if using, in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened slightly. Stir in the vinegar.
- Meanwhile, season the duck well with salt. Place, skin-side down, in a large frying pan. Cook over medium heat for 6-8 minutes or until golden. Drain off the rendered fat. Turn and cook for a further 8-10 minutes or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Slice.
- Drizzle a little of the stock mixture onto 4 serving plates. Top with the potato puree, duck and mandarin and sprinkle with the baby herbs.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chinese-spiced-duck-breast-mandarins/c9839b9a-787b-48a7-83a9-99a98a50da09