2 to 3 boneless duck
breasts, about 1 1/4 lb/600 g total
1 tbsp/15 ml dark soy
1 tbsp/5 ml rice
vinegar
Vegetable oil (enough
for shallow-frying)
Thin slices of
cucumber and
green onion for garnish
Seasoning:
1 tbsp/15 ml star
anise, lightly crushed
1 tbsp/15 ml Chinese
peppercorns
2 to 3 oz/50 to 85 g fresh
gingerroot, peeled, sliced and
bruised
5 large green onions,
cut in 1 to 2-inch/2.5 to
5 cm pieces
2 1/2 tbsp/37 ml
salt
Serves 4
Method:
Clean, trim and dry
the duck breasts. Prepare all remaining ingredients
and have at hand.
In a mortar and pestle, gently
pound the seasoning ingredients until the salt is
damp. Rub the duck breasts with the seasoning and
then wrap them in plastic wrap. Marinate the breasts
for 2 to 8 hours in the refrigerator.
Unwrap the duck
breasts and steam them with the seasoning
ingredients for 1 1/2 hours. Be sure to
suspend the duck pieces on a rack set above a
heat-proof bowl or pan in order to collect the
drippings.
While the duck steams, check the water
level in your steamer and add more boiling water if
the level gets low.
Cool the duck for 10 minutes,
then gently brush off any remaining marinade
ingredients. Combine the soy sauce and the rice
vinegar and brush over each duck breast.
Place the
duck breasts back on the rack and allow them to air
dry in a cool place or refrigerator for 3 hours. (At
this point the duck breasts can be covered and
refrigerated for up to 2 days.)
Heat the oil in a
deep pan, suitable for shallow-frying. When the oil
is hot, shallow-fry the duck, starting skin side
down, until the skin and underside of each piece is
dark mahogany in color. Drain the fried duck well on
paper towel and allow to cool briefly.
Slice each pieces thinly while it's still hot. Garnish and serve.
Asian Recipes - Twice-Cooked
Duck Recipe
