Thursday, February 4, 2010
Crispy Skin Duck With Orange And Star Anise Sauce 香橙八角脆皮鴨
I have to say our local supermarket can be a nice refuge when it is boiling hot outside, especially when gourmet food can be found for a discount as high as 70% on the right day! I found some organic duck breasts for $5 per pack and that's $2.50/piece :) I decided to cook something that I used to eat quite often when I was little, a whole duck was used of course. Almost like a Chinese version of duck a l'orange; the addictive orange and star anise sauce goes really well with the slightly gamey meat and you'll have to try making this to find out what I mean :) You will need plenty of steamed rice to go with this dish.
P.S Keep the rendered duck fat for other use.
serves 4 as part of a Chinese meal
4 duck breasts, skin lightly scored and marinated with Sichuan pepper salt*
rind of half an orange, finely sliced
1 orange, segmented
1 bunch of Asian greens of your choice, lightly saute with a little salt just before serving
spring onions for garnish
* for Sichuan pepper and salt, crush 2 tbs of toasted Sichuan pepper corn with 2 tbs of salt
for the sauce;
juice of 2 oranges*
1 tsp of minced ginger
1/2 cup of chicken stock or water
1 tbs of oyster sauce
3 tbs of light soy
2 star anise
* add a little sugar if the oranges you are using are on the sour side.
Mix everything in a bowl and set aside
Pan fry duck pieces in batches, skin sides down for 4 minutes then another minute on the other side. Finish in a preheated oven of 180 degress C for 8 minutes, rest for at least 5 minutes and slice.
While the duck is resting simmer sauce ingredients in a pan for 2 minutes, check for seasonings and thicken with a little corn flour solution.
Place some lightly stir fried Asian greens on a plate, arrange the duck pieces on top and pour the sauce over. Garnish with orange segments and spring onions.
Someone can't wait!