Spicy salt duck

Serves 8 to 10 as a starter

Cooks In45 minutes

DifficultyShowing off

Nutrition per serving

• Calories 473 24%

• Fat 36.2g 52%

• Saturates 6.6g 33%

• Sugars 1.2g 1%

• Protein 31.9g 64%

• Carbs 3.9g 2%

Of an adult's reference intake

Ingredients

• 2 x 200 g duck breasts, skin on, trimmed of excess fat
• 2 tablespoons plain flour
• 1 teaspoon chilli powder
• ½ teaspoon ground cumin
• ½ teaspoon ground fennel seeds
• ½ teaspoon sichuan seasoning, plus extra to serve (see tip)
• ½ teaspoon ground ginger
• 1 large red chilli
• 2-3 spring onions
• 2 lemons
• 700 ml vegetable oil , for deep-frying

Recipe From

Jamie Magazine

By Kylie Kwong

Method

1. Arrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked.
2. Meanwhile, in a large bowl, combine the flour, chilli powder, cumin, fennel, sichuan seasoning (see tip), ginger and 3 teaspoons of sea salt.
3. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.
4. Meanwhile, finely slice the chilli on the diagonal, then trim and julienne the spring onions. Halve the lemons.
5. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2 minutes, or until just cooked through and lightly browned. Drain well on kitchen paper.
6. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning.
7. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.

Tips

Sichuan pepper with salt is a seasoning that crops up in many Chinese recipes. You can buy sichuan (or szechuan) pepper in Asian supermarkets, Waitrose and Ocado. To make sichuan pepper and salt seasoning, dry-roast 1 tablespoon of sichuan pepper and 3 tablespoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Store in an airtight container. Makes 4 tablespoons.