Crispy Duck

Photo: Crispy Duck

TOTAL TIME: 59 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 9 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • Marinade
  • 6 star anise
  • 4 tablespoons freshly grated ginger
  • 2 tablespoons Shaohsing rice wine or dry sherry
  • 2 tablespoons ground Sichuan peppercorns
  • 2 tablespoons sea salt
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
    • Crispy Duck
    • 2 skin-on duck breasts, skin scored in a criss-cross pattern
    • Apricot and Plum Sauce
    • 3 1/2 ounces water
    • 2 ripe plums, stoned and quartered
    • 2 ounces dried apricots, chopped
    • 2 tablespoons sugar
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
    To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.

    Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.

    Preheat an oven to 400 degrees F.

    Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce

    To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.

    To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad. Cook's Note: You could also try serving this with my roasted sweet potatoes with smoked paprika.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on December 27, 2012

      Flag

      Crispy Duck. A Grreat change. Something that gives a differrent bird of a feather a chance to grace the table. The Sauce was fantastic. The star anise adds that special flavor.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.