This is one of my favourite asian dishes. Duck breast and five spice work so well together but it has to have a crispy skin. We were having rice with dinner so I thought a sauce would be nice and I found a similar recipe on the gressingham website, it tasted really yummy. It is a more sophisticated take on sweet and sour with little bursts of flavour from the ginger.
Ingredients (serves 2 )
- 2 duck breast
- 4 tsp five spice powder
- salt and pepper
- drizzle of olive oil, for frying
- 1 tbsp chopped garlic (2 cloves)
- 2 tbsp fresh ginger, peeled and finely chopped
- 3 tbsp tamarind paste, mixed with a splash of water
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 100ml chicken stock
- Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4.
- Score the fat on each duck breast and season well with salt, pepper, 5-spice and thyme. Place the duck breasts skin side down into a large frying pan, and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown and crispy.
- Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.
- Whilst the duck is roasting, pour away the fat from the frying pan and add the olive oil, garlic & ginger and cook on a medium heat stirring constantly without colouring. Add the tamarind puree, oyster sauce, fish sauce and sugar and cook until dissolved. Stir-in the stock until the desired consistency is achieved and then season to taste with salt and pepper.
- Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate and drizzle with the sauce. Serve alongside rice or noodles.
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