Sticky honey duck recipe
What I love about Chinese cooking is the fantastic spices that are used. I remember first coming across star anise and thinking it was one of the coolest spices I had ever seen, and that was before I had even tasted it! If you haven’t used it before, don’t be put off; it’s really easy to prepare. Just bash it along with the peppercorns using a pestle and mortar (or a coffee grinder if you have one) until you have an aromatic powder. The combination of ingredients in this recipe makes a wonderfully sticky and delicious dish and is fabulous with a carrot, cabbage and bean sprout salad.
Ingredients
- 1 tsp Dark soy sauce
- 3 tbsp Honey
- 1 tsp Chinese rice wine
- 3 Garlic cloves, peeled and crushed
- 2 tsp Szechwan peppercorns, crushed
- 2 Star anise, crushed, plus a few extra whole ones
- 2 Large duck breasts, with skin on sweet and
- 1 tsp Dark soy sauce
- 3 tbsp Honey
- 1 tsp Chinese rice wine
- 3 Garlic cloves, peeled and crushed
- 2 tsp Szechwan peppercorns, crushed
- 2 Star anise, crushed, plus a few extra whole ones
- 2 Large duck breasts, with skin on sweet and
- 1 tsp Dark soy sauce
- 3 tbsp Honey
- 1 tsp Chinese rice wine
- 3 Garlic cloves, peeled and crushed
- 2 tsp Szechwan peppercorns, crushed
- 2 Star anise, crushed, plus a few extra whole ones
- 2 Large duck breasts, with skin on sweet and
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- In a bowl, mix the soy sauce, honey, rice wine, garlic, Szechwan peppercorns and the crushed star anise together until combined.
- Add the duck breasts to the mixture and toss until completely coated, then cover and place in the fridge to marinate for at least 2 hours, or overnight if you have the time. Allow to come to room temperature for 10 minutes before cooking.
- Preheat the oven to 200°C (400°F), Gas mark 6.
- Place the duck in a roasting tray and scatter in the extra whole star anise. Cook in the oven for about 15 minutes until cooked all the way through. Baste the duck with the juices halfway through the cooking time.
- When the duck is cooked, preheat the grill to high then place the tray under the heat for 1-2 minutes to caramelise and crisp the skin. Allow to rest for 5 minutes before cutting into thin slices and serving with a drizzle of the juices.
Also worth your attention:
More recipes from Donal Skehan
Blog - donalskehan.com
Book - Kitchen Hero
Publisher - HarperCollins
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