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Duck Recipes

Sweet Chilli and Soy Sauce Duck Breasts
Crispy Skin Duck with Blood Plum Sauce
Roast Duck Breast with Rosti and Cherry Sauce

Sweet Chilli and Soy Sauce Duck Breasts


4 fresh Duck Breasts
Marinate overnight in:
1/2 cup sweet chilli sauce
1/2 cup soy sauce


Heat the BBQ to medium and cook the breasts skin side down on the char grill until browned, approx 2-3 minutes.
Turn the breasts over and cook for approx 5 minutes for a medium rare duck breast, or a few minutes longer if a darker meat is preferred.

Remove the breasts from BBQ and rest for 2-3 minutes. 

Slice on an angle and serve.

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Crispy Skin Duck with Blood Plum Sauce

Serves: as part of a banquet for 6-8
Serve with: Use Sichuan pepper and salt


1 x 1.5 kg (3 lb) duck
2 tablespoons Sichuan pepper and salt
1/4 cup plain (all-purpose) flour
vegetable oil for deep-frying

Blood plum sauce

1 cup water
1 cup white sugar
250 g (8 oz) ripe blood plums — about 4 — cut in half
2/3 cup fish sauce
6 whole star anise
2 cinnamon quills
1/3 cup lime juice


Rinse duck under cold water. Trim away excess fat from inside and outside the cavity, but keep neck, parson's nose and winglets intact. Pat dry and rub the skin all over with Sichuan pepper and salt. Cover duck and place in refrigerator overnight to marinate.

Transfer duck to a large steamer basket. Place basket over a pan of boiling water and steam, covered with a tight-fitting lid, for about 11/2 hours, or until the duck is cooked through (to test, insert a small knife between leg and breast — the juices should run clear).

Using tongs, gently remove duck from steamer and place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to refrigerator to cool further.

Meanwhile, make the plum sauce. Combine water and sugar in a small pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 5 minutes, or until slightly reduced.

Add plums, fish sauce and spices and simmer for a further minute. Stir through lime juice and remove pan from stove. Keep the sauce warm while you fry the duck.

Place cooled duck breast-side up on a chopping board and, using a large knife or cleaver, cut duck in half lengthways through breastbone and backbone. Carefully ease meat away from carcass, leaving thighs, legs and wings intact. Lightly toss duck halves in flour to coat, shaking off any excess. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly.

Deep-fry duck halves, one at a time, for about 3 minutes, or until well browned and crispy. Using tongs, carefully remove duck from oil and drain well on kitchen paper, then leave to rest in a warm place for 5 minutes.

Finally, with a large knife or cleaver, slice the duck, arrange on a platter and spoon over the hot plum sauce.

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Roast Duck Breast with Rosti and Cherry Sauce

Cherries make a slightly tart sauce to set off the richness of the duck. Plums would work well in their place.


For the Rosti

600g/1lb 5oz potatoes, peeled and grated
75g/2¾oz crème fraîche
1 free-range egg yolk
salt and freshly ground black pepper
75g/2¾oz melted butter
1 tbsp olive oil

For the Duck

4 duck breasts, trimmed and fat scored
55g/2oz butter
1 shallot, finely diced
250ml/9fl oz Madeira
200g/7oz fresh cherries, pitted and halved
200ml/7fl oz chicken stock
1 tbsp redcurrant jelly
400g/14oz baby spinach leaves
1 pinch freshly grated nutmeg


Preheat the oven to 200C/400F/Gas 6.

For the rosti, place the grated potatoes into a clean tea towel and squeeze out any excess water.

Place the potatoes into a bowl with the crème fraîche and egg yolk, season well with salt and freshly ground black pepper and stir to combine.

Heat an oven-proof frying pan until medium hot then add the butter. Place two 7.5cm/3in metal rings into the pan, spoon the potato mixture into the rings and press down well with the back of a spoon.

Cook for 3-4 minutes until golden-brown, then turn over, press down again and cook until golden-brown on the other side.

Transfer the pan to the oven and continue cooking for 5-10 minutes until the rostis are cooked through.

Meanwhile, heat an ovenproof frying pan until medium hot, add the duck, skin side down, and cook for 2-3 minutes over a medium heat to render the fat away. Transfer to the oven and cook for 4-5 minutes.

Remove the duck from the oven and set aside to rest for 4-5 minutes.

Heat another frying pan until hot, add half the butter and shallots and cook gently for a couple of minutes until the shallots have just softened.

Add the Madeira and bring to the boil, then cook until the volume of the liquid is reduced by half. Add the cherries and chicken stock and simmer for five minutes until the sauce has thickened and the cherries are tender.

Whisk in the redcurrant jelly then season with salt and freshly ground black pepper.

Heat a large pan until hot, add the remaining butter and spinach and cook for 1-2 minutes until the spinach is wilted. Season with the nutmeg, salt and freshly ground black pepper.

To serve, place the rostis onto the serving plates and top each with a little spinach. Carve the duck breast diagonally into slices, place on top of the spinach and spoon over the cherry sauce.

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