Classic Crispy Asian Duck
Classic Crispy Asian Duck

Ingredients

Method

  • For the Marinade
  • 4 tbsp grated ginger
  • 2 tbsp dry sherry
  • 2 tbsp ground Sichuan pepper
  • Pinch of salt
  • 6 star anise
  • 1 tbsp dark soy
  • 1 tbsp light soy
  • For the Duck
  • 2 duck breasts, skin scored in criss-cross fashion
  • 1 tbsp oil
  • Salad leaves to serve
  • Plum sauce, to serve
  • Make your marinade by whisking all of the ingredients in a bowl. Place the duck breasts into the bowl, cover, and leave in the fridge for 30 mins.
  • Preheat the oven to 200C. Heat a wok until smoking, and add a splash of oil then the duck breasts, skin-side down. Fry for 5 minutes until the skin is browned and crispy, then transfer the meat to a baking tray and roast in the oven for 4 minutes, or until cooked to your liking. Serve with salad leaves and plum sauce. Yum!
30 mins
2 serving
This recipe pairs perfectly with the Taturry Pinot Noir 2018 from Mornington Peninsula, Australia.

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