five spice duck
Tue, 9 September, 2014
Five-spice duck breast fillet stir fried with oyster sauce, aubergines and mushrooms, the kind of brilliant recipe that is quick and easy but makes a fine and impressive dish.
Five spice duck, served with or without rice, is one of those genius dishes that even someone who can't cook to save their life can manage. It's an excellent idea for a special occasion: two of you, first dinner together and you have recklessly offered to be the chef. Now your skin (and heart) is saved because you can't go wrong with this, even on Valentine's Day.
John Torode’s recipe from the Good Food TV Channel, it was actually discovered a long time ago by The Weather Man who wanted to cook a surprise meal for me. And before you jump to conclusions, he STILL does that. All I wanted to say it that it's easy to cook and easy to impress with. Not that TWM isn't an accomplished cook. Ugh, I think I dug myself into a hole here.
The duck should be cooked pink and one good size fillet serves two easily. It can be served with plain rice. I serve it with a sliced nectarine because duck goes beautifully with fruit. Some people actually believe duck meat is bland and needs sweet, sharp flavours, hence duck à l’orange.
The ginger in the dish is crucial; the chilli amount is flexible - want heat, double the chilli.
five spice duckServings: 2Time: 20 minutes
- 1 duck breast
- 2 tsp Chinese five spice
- 1 red chilli, finely sliced
- a 3cm piece fresh ginger, sliced or chopped
- 1 aubergine, quartered
- 100g oyster or shitake mushrooms
- two or three ripe tomatoes, roughly chopped
- 4-5 spring onions, chopped
- 1 ripe nectarine, stone removed, cut into eights
- 2 tbsp. oyster sauce
- 1 tbsp. chopped peanuts or pistachios
- a handful of chopped coriander
1. 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 medium heat. Turn it over and cook for another 5 minutes, then remove from the pan and keep warm.
2. While the pan with the duck fat in it is still on medium heat, throw in the aubergines and cook until browned and softened. Add the chilli and ginger and cook for another couple of minutes. Add the mushrooms and cook a minute longer until they wilt and brown.
3. Add the tomatoes, spring onions, nectarines, oyster sauce and then pour in the juices from the plate that the duck has been resting in.
4. Slice the duck across the breast, place the vegetable mix on plates and arrange the duck slices on top. Sprinkle with the nuts and coriander and add the nectarine slices on the side.