Spiced Crispy Skin Duck Breasts with Asian Slaw

Just because we’re in isolation doesn’t mean we can’t enjoy home-cooked restaurant quality food! Many people seem to shy away from cooking with duck but it’s actually very simple. The secret to achieving crispy skin is to start cooking the duck in a cold pan then heating it until the fat renders. This easy recipe will be on the table in 30 minute from start to finish. Serve with a  glass of Pinot Noir.

Ingredients (serves 4):
4 duck breasts with skin on
1 tablespoon Sichuan peppercorns
2 teaspoons Chinese five spice powder
2 teaspoons sea salt
Asian Slaw:
½ Chinese cabbage, finely shredded
6 radishes cut into matchsticks
1 Lebanese cucumber, thinly sliced
½ red onion, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon sesame oil
2 teaspoons caster sugar
¼ teaspoon sea salt

1. Use a sharp knife to score the skin of the duck breasts in a criss-cross fashion.
2. Finely ground the Sichuan peppercorns in a mortar and pestle. Mix together with the five spice powder and the sea salt and rub all over the duck breasts. Allow to come to room temperature for 10 minutes.
3. Place the duck breasts skin-side down in a cold fry-pan then place over a medium heat and cook for 10 minutes or until the skin is crisp and most of the fat has rendered. Turn over and cook for 5 minutes or until cooked to your liking. Remove from the heat and allow to rest for 5 minutes.
4. Meanwhile, place the cabbage, radishes, cucumber and red onion in a bowl. Place the lime juice, sesame oil, caster sugar and salt in a small bowl and stir until the sugar has dissolved. Pour over the salad ingredients and toss well.
5. Line a platter with the Asian Slaw. Slice the rested duck breasts thickly and place over the slaw.

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