Grilled spiced duck
Serves: 2 as a main, or 4 to share
Preparation time: 20 minutes
Marinade time: 1 hour
Cooking time: 6-8 minutes
2 duck breasts (397g/14oz), skin and breast meat separated, meat sliced on the angle into 2in pieces
4 large bamboo skewers, pre-soaked in cold water
2 tbsp vegetable oil
Few lemon wedges and 2 tbsp pomegranate seeds to garnish
3 garlic cloves, peeled, crushed and finely chopped
10cm (1in) piece fresh root ginger, peeled and grated
2 tbsp runny honey
3 tbsp Hoisin sauce
1 tsp chilli sauce
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chinese five spice powder
1 pinch ground white pepper
For kale stir fry:
2 tbsp rapeseed oil
1 red chilli, deseeded and finely chopped
160g (51/2oz) curly kale, washed, sliced into 1in pieces
2 large pinches cracked sea salt
1 lemon, juiced
For fried spiced crispy duck skin:
500ml (18floz) groundnut oil
1 tsp Sichuan pepper, toasted, ground in pestle and mortar
2 pinches cracked sea salt
2 pinches cracked black pepper
1 tsp Chinese five-spice powder
2 tbsp potato starch
1 pinch dried chilli flakes
2 small satsumas, zest and juice
½ lemon, zest and juice
3 tbsp olive oil
2 tbsp light soy sauce
Pinch cracked sea salt
Pinch cracked black pepper
1 Wash duck breasts, pat dry and remove skins.
2 In a bowl, add all marinade ingredients for the duck and marinade breast meat for 1 hour, covered in the fridge to absorb all the flavours.
3 Prepare rest of ingredients and pre-soak some bamboo skewers in cold water for 20 minutes.
4 With the duck skin, slice into pieces and dress with the spice mix and potato starch and set aside. Heat a medium pan with vegetable oil. When the oil has reached 180o, place the seasoned duck skin pieces into the oil and fry for 5 minutes until golden brown. Remove using a slotted spoon and drain excess oil on absorbent kitchen paper. Set aside.
5 Once the duck breasts have been marinated, skewer onto bamboo skewers.
6 Heat a griddle on high heat and brush with vegetable oil. Place the skewers on the grill and cook for 2 minutes each side. Turn the heat to medium and continue to cook skewers, basting with the marinade, for a further minute on each side. The marinade will make a deliciously sticky glaze. Remove from heat and set skewers aside to rest.
7 Heat a medium wok over high heat and add rapeseed oil, then chilli and kale pieces and toss for 30 seconds. Cook for a further 30 seconds until the kale turns a deeper translucent green, but is still al dente. Season with cracked sea salt and lemon juice, toss together and take off heat.
8 Transfer skewers to a warm plate and serve with the wok-fried kale on the side, some of the fried crispy duck skin and garnish with lemon wedges and pomegranate seeds. Whisk together all ingredients for the zesty satsuma dressing and serve on the side, with some Jasmine rice tossed through with coriander if you wish.
Recipe and image courtesy of Ching He Huang