GLUTEN-FREE DUCK BREASTS WITH CHINESE FIVE SPICE AND MANDARIN
While mandarins are still in season we thought we’d introduce you to these delicious Duck Breasts with Chinese Five-Spice and Mandarin.
It’s an easy recipe but you’ll need to begin the day before by curing the duck breasts overnight in spiced salt, a process that helps crisp up the skin and enhances the tenderness and flavour.
You can prepare side dishes and the mandarin sauce in advance as well, which makes cooking and serving a no-fuss deal.
So, er…time to get quacking?
Jan
DUCK BREASTS WITH CHINESE FIVE-SPICE AND MANDARIN
Serves 6
6 180gm duck breasts
6 teaspoons sea salt
2 teaspoons ground Chinese Five-Spice
Start this recipe the day before to salt cure the duck breasts overnight. This improves flavour and crispness.
Place a teaspoon of salt in a shallow bowl and add 1/3 teaspoon of ground Chinese Five-Spice. Swirl the two together. Pat the first duck breast with paper towel to dry it and dip it into the bowl to coat with spiced salt on both sides.
Repeat with remaining breasts then lay them all, uncovered, on a rack over an oven tray and refrigerate overnight.
An hour or two before serving.
With a very sharp knife score a 1cm criss-cross pattern gently into the skin only.
Place breasts skin-side down on a cold frying pan. (Do this in 2 stages unless you have a very large pan.) Turn heat to low-medium and after a few minutes the duck fat will start to sizzle and slowly melt into the pan.
After about 10 minutes the skin will be crisp and golden while the flesh should still be raw.
Remove duck breasts and set aside on a rack over a baking dish, skin-side up. Pour the duck fat from pan, strain and reserve. Repeat with remaining duck breasts and set aside.
Forty minutes before serving.
Heat oven to 180°C. Add any accompanying side dishes to the lower part of the oven to reheat.
Twenty minutes before serving.
Switch to the grill function and heat to 230°C.
Place the duck breasts under the grill on the second rack from the heat. In about 6 minutes the skin will be bubbling and crisp and the meat a juicy medium rare. If it needs more cooking, reduce temperature to 200°C and cook for a minute or two more. Test with a skewer before you think they will be done. (If you have an instant-read thermometer it should read 51°C.)
Rest duck breasts on a chopping board, skin-side up for 5-10 minutes. Slice across the grain and serve with Chinese Five-Spice and Mandarin Sauce.
Chinese Five-Spice and Mandarin Sauce
300 ml mandarin juice
1 scant dessertspoon gluten-free cornflour
500 ml chicken stock
2 mandarins, zested, segments separated and pith discarded
3 tablespoons brown sugar
1½ teaspoons ground Chinese Five-Spice
4 whole star anise
Sea salt and white pepper
Pour 100ml of mandarin juice into a small jug and stir in cornflour until smooth to make a slurry. Pour the chicken stock into a small pot and heat. Add the remaining mandarin juice and zest, the slurry, brown sugar, Chinese Five-Spice and star anise.
Bring to the boil, stirring. Simmer and reduce until nicely thickened. Taste and season if necessary.
Add the mandarin segments to the sauce, stirring them in gently. Reheat to serve.
TIPS:
Substitute oranges for mandarins without a second thought. If using oranges for the sauce, each segment needs to be cut loose from its outer membranes.
Serve with mashed Dutch Cream potatoes, creamed cauliflower or a pilaf.
Roasted beets with red onions and garlic are also tasty.
A bitter leaf salad makes a lovely finish.