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Szechuan Prawns and Duck
Recipe by Audra Morrice
- Steps
- Ingredients
Steps
- Place the Szechuan peppercorns and salt in a small frying pan, place over a medium heat and dry roast for 1-2 minutes or until fragrant. Transfer to a mortar, and using the pestle pound to a powder.
- Place the prawns into a bowl and coat with some of the Szechuan salt, chilli flakes and freshly ground black pepper. Place the duck breast into a separate bowl and coat with the remaining Szechuan salt.
- Quarter-fill a saucepan with water, bring to the boil then reduce to a simmer. Place a bamboo steamer on over the simmering water, place duck breast in the steamer and cover with steamer lid. Steam for 8 minutes or until cooked to your liking. Heat oil in a wok to 180°C then deep fry the duck breast for 30 seconds to 1 minute until skin is crisp. Rest for 10 minutes and slice.
- For prawns, combine the soy, vinegar, shao xing wine and brown sugar in a jug or bowl. Heat a wok over high heat until smoking. Pour in oil and fry dried chillies until black. Remove chillies to a plate and set aside. Add garlic, ginger, cinnamon, onion and chillies, stir-fry until fragrant. Pour in the sauce, cook, stirring until sauce thickens then add prawns and stir until cooked.
- For pickled vegetables, pour rice wine vinegar, sugar, cinnamon, star anise, dried chilli and cloves into a small saucepan and place over a medium heat, cook, stirring until sugar has dissolved, set aside to cool. Place cucumber, carrot, daikon and spring onion in a bowl, sprinkle with salt and set aside. Pour cooled vinegar mixture over vegetables.
- For orange sauce, combine all ingredients into a small saucepan and bring to a simmer, simmer until syrupy. Strain before serving.
- To serve, you can serve prawns and duck either separately or together. Spoon the orange sauce over the duck. Place pickled vegetables onto plate.
Notes
Preparation: 10 minutes Cooking: 45 minues
