five spice duck
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An excellent dish. The duck is nice and pink (or so it should be to my liking, feel free to cook it a bit longer) and one good size fillet serves two easily. Unless the two are Very Hungry. I serve it with a sliced nectarine because duck goes beautifully with fruit. Some people actually believe duck meat is bland-ish and needs sweet, sharp flavours, hence duck à l’orange.
There is ginger in the dish but believe me – unless you whack in an awful lot, it won’t come through too much. I find ginger a bit bewildering – such intense stuff, but added to cooking it kind of gets lost. The amount of chilli is entirely up to you. I’m currently a bit breathless because there was a good big one in my duck dish tonight.
This is John Torode’s recipe from the Good Food TV Channel.
five spice duckServings: 2Time: 20 minutes
- a duck breast
- 2 tsp Chinese five spice
- 1 red chilli, finely sliced
- a piece fresh ginger, sliced or chopped
- 1 aubergine, quartered
- 100 g oyster or shitake mushrooms
- two or three ripe tomatoes, roughly chopped
- a few spring onions, chopped
- a ripe nectarine, stone removed, cut into eights
- 2 tbsp oyster sauce
- 1 tbsp chopped peanuts or pistachios
- a handful of chopped coriander
Score the duck skin with a sharp knife, crosswise, and rub with the five spices and some salt. Put the seasoned duck into a cold frying pan skin side down and cook for 5 minutes over a medium heat. Turn it over and cook for another 5 minutes, then take out and leave to rest in a warm place.
While the pan with the duck fat in it is still on medium heat, throw in the aubergines and cook until nicely browned and softened. Add chilli and ginger and cook for another couple of minutes. Add the mushrooms and cook a minute longer until they wilt and brown a bit. Add the tomatoes, spring onions, nectarines, oyster sauce and then pour in the juices from the plate that the duck has been resting in.
Slice the duck nicely, place the vegetable mix on plates and arrange the duck slices on top. Sprinkle the nuts and coriander over it and add the nectarine slices on the side.