- 1 cm piece fresh ginger, peeled
- 1 garlic clove
- ½ - 1 long red chilli, deseeded if preferred (optional)
- 2 duck breasts, skin on
- 2 tsp Five Spice Powder
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 500 g water
- 2 tsp vegetable or meat stock paste (see Everyday Cookbook)
- 2 tbsp soy sauce
- 100 g Asian greens, cut into pieces
- 50 g Brocollini, cut into thirds
- 2 tbsp honey
- 2 tsp sesame oil
- 4 fresh mushrooms, sliced
Place ginger, garlic and chilli (if using) into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
Score duck skin in a criss-cross pattern then rub with five spice powder, season and place into Varoma dish skin side down. Place water, stock and 1 tbsp soy sauce into mixing bowl. Place Varoma into position and steam 9 min/Varoma/speed 1.
Place greens and broccolini onto Varoma tray, insert Varoma tray and steam 6 min/Varoma/speed 1. Transfer greens and broccolini into ThermoServer. Transfer stock into a bowl and set aside. Pat duck dry with paper towel.
Heat a small frying pan over high heat without oil. Place duck breast skin side down into hot pan and press to flatten. Reduce heat to medium and cook 2–4 minutes or until skin is very crispy and most of the fat is cooked out. Turn duck over and cook for further 1–2 minutes. Transfer skin side up into ThermoServer to rest.
Drain ¾ of the fat from the frying pan, leave ¼ in the pan to create a reduction. Return pan to high heat and de-glaze with honey, 80 g reserved stock and 1 tbsp soy sauce. Reduce for a few minutes then set aside.
Place sesame oil and reserved garlic-ginger mix into mixing bowl and heat 1 min/100°C/speed 1.
Add mushrooms and cook 5 min/100°C//speed 1.
Add greens and broccolini and combine 10 sec//speed 2. Transfer into simmering basket to drain.
Thinly slice duck breast diagonally and serve with vegetables, drizzled with reserved glaze.
This recipe is taken from our cookbook, Cooking for me and you. Visit bit.ly/CFMYcookbook to purchase your copy for more delicious recipes suitable for one and two people.
Substitute soy sauce with tamari for a gluten free option.
If you are cooking for one, cook both duck breasts and use leftovers in soup, noodles or salad.
Any uncooked duck breast can also be stored in the refrigerator and used as a substitute for Pork San Choy Bau on page 27 of Cooking for Me and You.
Other users also liked...
- Steak & Kidney pie (paleo, AIP)
- Lamb Ragu
- Sri Lankan-style Chicken Curry Recipe:
- Oatmeal recipe
- Honey-soy chicken wings
- Indonesian Chicken Curry Recipe:
- Grain Free Dairy Free Keto Lasagna
- Raulas beef burgers
- Sassy Spaghetti Bolognese
- Chicken & Sweet Potato Nuggets (Paleo & BLW Friendly)
- Thai basil chilli chicken blade cover
- TURKEY & ZUCCHINI BURGERS WITH SUMAC
- Spiced pear jam and chorizo
- Barbecued pork ribs
- Satay noodle salad
- Taco seasoning
- Chocolate fondant cake
- Cheat's sourdough
- Spicy beef noodle soup (TM6 only)- Chef Mark Southon
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- Mashed potatoes
- Chiang mai noodles
- Spiced chocolate doughnuts - Louise Keats
- Steamed Sea bass in galangal, lemongrass & turmeric, wrapped in banana leaf & served with green mango salad - Chef Luke Nguyen