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Crispy Skin Duck with Sticky Soy Sauce and Pickled Daikon
Recipe by Samira El Khafir
- Steps
- Ingredients
Steps
- For the pickled daikon, place vinegar and caster sugar in a small saucepan and bring to the boil over medium heat, stirring to dissolve sugar. Place daikon in a bowl, then pour over vinegar mixture. Set aside for 30 minutes, then strain and set aside.
- Meanwhile, bring stock to the boil in a saucepan over high heat. Heat oil in a frying pan over medium-high heat. Stir-fry eschalots and garlic for 3 minutes until golden. Add brown sugar and soy sauce, and cook for 4 minutes until sugar has melted and the mixture has thickened, stirring constantly. Carefully transfer mixture to pan with stock, whisking to combine. Bring to the boil, and cook for about 20 minutes until reduced by half.
- Combine corn flour with 2 teaspoons water in a bowl, then add to pan. Reduce heat to medium heat, stirring until mixture thickens. Strain through a fine sieve, set aside and keep warm.
- Season duck breasts with five spice and salt, then place in a cold frying pan, skin-side down, set over medium-high heat. Cook for 5 minutes until skin is lightly golden and crisp, and the fat has rendered. Carefully drain off excess fat. Turn breasts over, and cook for a further 5 minutes, before turning over onto skin-side for a further 2 minutes until cooked to medium. Set aside to rest for 10 minutes.
- To serve, place steamed rice on plates and drizzle with half of the sauce. Slice duck breasts, place on top of rice, then drizzle with remaining sauce. Scatter with daikon and serve with greens to the side.
