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Szechuan Duck Breast with Plum Sauce
Szechuan Duck Breast with Plum Sauce
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Szechuan Duck Breast with Plum Sauce

Perfectly pan-fried duck breasts marinated with a Sichuan pepper and salt rub and served with a beautiful plum sauce drizzled over the top.

Makes 4
Prep Time 15 minutes (Plus 30 minutes refrigeration)
Cook Time 20-25 minutes
Easy As
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
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*.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve slice the duck breast:
Step 6
Pour over sauce. Serve with rice and steamed broccolini and snow peas or your favourite Asian greens.
Tips
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.
What do I need?
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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
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