Duck with Citrus Sauce
Prep: 30 mins | Cooking: 20 mins | Oven: 200 °C / 390 °F
“QUACK WITH SOME SPICE AND SWEETNESS”
- 1 duck breast per 2 people
- 1 cup hoisin sauce
- 1 tsp fish sauce
- 1 tbs kecup manis
- 1 tbs lime juice
- 1 tsp five spice powder
- 1 tsp ground cinnamon
- 2 tsp ground Szechuan pepper
- KYLIE KWONG’S CITRUS SAUCE:
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup fish sauce
- 4 star anise
- 1/3 cup quality orange juice with pulp
- 2 cinnamon quills (If you get clean cinnamon quills your sauce will be transparent (preferred). If the cinnamon quills that have remembrance of the bark dust still on it then there may be some speckles in your sauce as in this photo. Both taste the same and good!).
- 1 orange, peeled and sliced crossways
- Juice of 1 lime
Preheat an oven to 200°C fan-forced.
It is very important to trim the duck breast and cut out the blood vessels and excess skin. In America sometimes the duck skin is very think and hard, so I trim the skin side so it is thinner. In Australia, the duck skin is soft and thin, so you just need to cut around the edges of the breast.
Combine hoisin sauce, fish sauce, kecup manis and lime juice. Combine five spice, cinnamon and Szechuan pepper on a small plate. Press duck into spice mixture and turn to coat both sides.
Heat oil a small frying pan over medium low heat, add duck skin-side down cook 6-8 minutes until fat renders into the pan. Discard rendered fat, turn duck over and place into the oven to roast 7-9 minutes for medium or until cooked to your liking. Set aside to rest then thinly slice.
Combine water and sugar in a small pan and bring to the boil.
Reduce heat to low and simmer, stirring occasionally, for about 7 minutes, or until slightly reduced.
Add 1/3 cup of orange juice with pulp.
Add fish sauce and spices and simmer for a further minute. Stir through the lime juice and orange, then remove pan from stove.
Once the duck is ready, place the slices in the middle of a plate and arrange the citrus sauce.