This one is a little bit naughty but oh so yummy! The duck could be served with noodles instead or in lettuce cups and the marinades can just be adjusted to your suit own palate. Also the salad can be served on its own or with chicken/prawns or anything you fancy. Go on give it a try.
1 duck breast with skin on
1 tsp Chinese 5spice powder
1 tbsp soy sauce (gluten free for coeliac)
Splash of Chinese rice wine ( or gluten free dry sherry)
Mixed salad finely chopped (celery, red/yellow peppers, spring onion, cucumber, sweetcorn, carrot)
3 tbsp Thai fish sauce
3 tbsp Chinese rice vinegar
1.5 tbsp palm sugar or 2tsp of sweetener
Juice of one lime
Rice noodles (opt)
Wash the duck breast with boiling water for a few seconds to tighten the skin by rendering out the fat (opt)
Pat dry thoroughly
Score the skin of the duck and rub in the 5 spice powder with a pinch of salt and pepper.
Add a splash of rice wine and the soy sauce. Set aside to marinade.
In the meantime mix fish sauce, rice vinegar, lime juice and palm sugar in a small bowl until sugar/sweetener dissolved
Cook rice noodles according to instruction on packet, rinse in cold water, drain and set aside
Toss the salad in a bowl with noodles
Pour dressing over salad and mix thoroughly
Heat a good non stick pan without oil over a medium heat and then add the duck skin side down (some chefs start with a cold pan it’s up to you to see which gives the best results. Next time I will try it that way and will update the post accordingly.
Cook the duck on the skin side until skin crispy
Turn duck breast over and cook lightly on skin free side so it stays pink inside (or to desired colour)
Remove from pan and set aside to rest (n.b. if the skin is not crispy remove from breast and fry on the reverse side to crisp up. (obviously if you are watching your fat intake do not serve with the skin)
After resting, slice duck at an angle.
Place salad on plate and then place the duck on top.
Drizzle with a small amount of hoisin sauce (opt)
Serve and enjoy!