Main Meals Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2 duck breasts
sea salt and freshly ground black pepper
2 heads chicory, halved
200 g Asian greens or Tenderstem broccoli
½ t wasabi paste
1 t ginger juice, made from grated ginger
½ cup coconut cream
fresh-coconut shavings, toasted (optional)

For the five-spice powder

5 star anise
1 T fennel seeds
1 T Szechwan peppercorns
2 t cloves
1 t ground cassia
1 t cinnamon

Method

To make the five-spice powder:

Grind all the spices to a fine powder then pass through a fine-meshed sieve.

To prepare and serve the duck:

Rub each duck breast on both sides with the five-spice powder. Quickly sear on both sides in a warm pan, then turn down the heat and fry for another 5 minutes, skin side down.

Remove the breasts from the pan, season and set aside to keep warm.

Heat the same pan (without removing the residual juices).

Quickly sear the chicory halves, sliced side down. Steam the greens or broccoli then season lightly. Add the wasabi paste and ginger juice to the coconut cream.

Plate the greens or broccoli then top with the chicory and sliced duck.

Drizzle with the wasabi-ginger coconut cream and garnish with coconut shavings, if using.

Per serving: 5616.6kJ, 37.7g protein, 126.5g fat, 11.2g carbs

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Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

Ingredients

Method