In this recipe duck breast are smoked in East Asian aromates and then pan-fried for a crispy skin. They are served with bok-choy, pickled cucumber and shitake mushroom pancakes.
Portions: 4 Portions
Preparation: 10 minutes
Cooking: 15 minutes
- 4 duck breast, skin scored
- 2 tsp five spice
- 1 tsp garlic powder
- pinch maldon salt
- 2 tbsp jasmine rice
- 2 tsp green tea leaves
- 1 piece cassia bark (optional)*
- 1 star anise
- 300g bok choy, trimmed and shredded
- 1 garlic clove crushed
- 1 tsp. ginger, finley chopped
- 1 tsp sesame oil
- 1 tbsp olive oil
- drizzle truffle oil (optional)
- maldon salt and pepper
- 1/2 cucumber sliced finley lengthwise
- 11/2 tbsp. maldon salt
- 50ml rice wine vinegar
- 1 tbsp caster sugar
- 4 shitake mushrooms, fresh or dried reconstituted in boiling water and shredded
- 2 pieces black fungus, reconstituted in boiling water and shredded finely
- 1 piece white fungus, reconstituted and shredded finley
- 1 spring onion finely chopped
- 1 tbsp coriander leaves finely chopped
- 1 tsp. Thai fish sauce
- 150g self raising flour
- 1 egg, beaten
- 50ml milk
- Sweet Chilli Jam or Sweet Chilli Sauce
- Duck Breast: Mix the five spice, garlic and salt together. Rub the duck breast with the spice mix. Place the rice, green tea, aniseed and cassia bark in a smoker and cover and put it over a moderate heat. When it begins to smoke place the duck breast on a rack in the smoker and cover, cook over a moderate heat for 10 minutes on either side. Remove the duck from the smoker and set aside (if preparing in advance, allow it to cool and refrigerate in a covered container).
- Pickled Cucumber: Lay the cucumber out on a plate or tray and crush 1/2 tablespoon of salt over it and leave it for 15 minutes to sweat. After this dry the cucumber thoroughly with paper towelling and set aside. Mix th remaining salt sugar and rice wine vinegar in a jar add the cucumber to it and shake the jar so that the cucumber is coated in the vinegar. Set aside in a sealed jar until ready to use.
- Pancakes: Place the flour, egg and milk in a bowl and mix together well. Add the mushrooms, fungi, coriander, spring onions and fish sauce and mix together well. Pour the oil in a crepe or frying pan and place over a moderately high heat and when hot place a heaped tablespoon of the mixture in it and repeat until the pan is full reduce the temperature. When the top of the pancake looks to be setting after a couple of minutes, turn them over and cook for another minute and remove from the pan. Repeat this process until you have cooked all the pancakes. If serving keep them warm in an oven on low or covered with foil.
- Bok Choy: Heat the oil in a wok or frying pan over a moderately high heat. Add the garlic and ginger to the pan and cook for a few seconds then add the remaining ingredients and cook for 5 minutes tossing regularly. Remove the bok choy from the heat when wilted and keep warm until ready to serve.
- To Assemble: Place a frying pan over a high heat until hot, then add the duck breast skin side down and cook for 2-3 minutes then turn over and cook for 1 minute, remove from the heat, cover with foil and allow to stand for 5 minutes before serving. The skin should be slightly crispy and golden. Put the 2 -4 pancakes on one corner of the plate, then distribute the bok choy evenly on each plate beside the pancakes. Slice each duck into 5 or 6 slices and fan the slices out on the bok choy. Place on piece of pickled cucumber in th centre of the duck slices and follow by a tablespoon of sweet chilli jam or drizzle of sweet chilli sauce.