Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
A DELICIOUS dinner of Chinese duck with sticky sauce is not just something that needs to be confined to the local Chinese restaurant, it is surprisingly easy to cook at home, and if you are feeling lucky enough why not give it a go. This is a slightly adapted recipe for Chinese spiced duck but will give you the same unique flavour, and unmistakeable taste, so give it a go!
2 duck breasts
4 tbsp. Chinese five-spice powder
2 tbsp. hoi-sin sauce
1 tbsp. honey
2 tbsp. water
2 tsp. sesame oil
1 carrot, shredded
1 bunch spring onions, sliced thinly
Salt and fresh ground black pepper
Score the skin of the duck with a sharp knife, making sure not to cut into the meat of the duck breast, just the fat – each breast should be scored about 10 times in lines or criss-cross pattern.
Place the sesame oil and Chinese five-spice powder in a bowl and mix well. Place the scored duck breast fillets into the marinade and using your hands rub the marinade really well into the duck breasts, making sure that they are really well coated.
Heat a griddle pan to a high heat and place the duck breasts into the dry hot pan, skin side down for 4 minutes, or until the skin is crispy and brown. Turn the duck breasts over and cook on the other side for 3 minutes on high heat, then turn the heat down to low, and cook for a further 3 minutes. This will cook the breasts to medium, but if you prefer well done, then leave for a further 3 minutes
on each side.
Meanwhile, put the hoisin sauce and honey into a small saucepan along with the water and salt and pepper and heat gently.
Rest the cooked duck breasts for 3 minutes before slicing each one into six nice thick pieces.
Place on a serving plate and scatter the sliced spring onion and shredded carrots on top. Then spoon the hot sauce over and serve immediately with some wok fried noodles or rice.