- 460 g pack duck breast fillets, skin on
- 2 tsp Gregg's Sichuan Peppercorns
- ½ tsp salt
- 1 clove garlic, crushed
- 1 tsp ginger, finely grated
- ½ cup freshly squeezed orange juice
- ½ cup Wattie’s Creations Asian Plum Sauce
- 1 tsp cornflour
- Crush the Gregg’s Sichuan Peppercorns with the salt to release the aroma. Pat the duck breast dry with paper towels. Cut double breast in half if necessary to make 2 singles. Score the skin with a sharp knife, being careful not to cut too far into the meat. Rub the skin with the crushed Sichuan pepper and salt. Refrigerate for 30 minutes*.
- Place the duck breasts skin side down in a cold frying pan and slowly heat the pan, to allow the skin to crisp without burning. This will take about 10 - 15 minutes.
- Turn the duck breast over and continue cooking for a further for approximately 5 minutes, until the duck breasts are cooked but still pink inside.** Remove from the pan and keep warm, allowing the duck to rest.
- While the duck is resting prepare the sauce. Drain off any excess duck fat in the pan. Add the garlic and ginger and over a low heat allow it to sizzle, ensuring it doesn’t burn. Add orange juice and Wattie’s Creations Asian Plum Sauce. Stir and heat. Mix a little cold water with the cornflour and add to the sauce. Stir while bringing it to the boil to allow it to thicken.
To serve slice the duck breast:
Pour over sauce. Serve with rice and steamed broccolini and snow peas or your favourite Asian greens.
- Make sure the skin is dry - the duck breasts can be left in the fridge overnight before cooking if wished. The drier the skin, the crispier it will be.
- The duck when cooked should still be a little pink inside. Overcooking will result in the duck meat becoming tough.