Cut through the richness of the duck with a zesty citrus hit of mandarin.

Prep Time

    •    Prep Time: 20 minutes
    •    Cook Time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    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

Method

1. 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.
2. 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.
3. 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