| انشأ بواسطة | سبينس |
| وقت التحضير | 25 دقائق |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 300g |
| مطبخ | الصيني |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFScore the skin of the duck breasts in a crisscross pattern. Place skin-side down in a cold pan and cook over a medium-low heat, rendering the fat until the skin is deeply golden and crispy approx. 8-10 minutes. Flip the breast and cook for a further 3-5 minutes, or until the meat is cooked to your liking. Remove the duck breasts from the pan and rest for 10 minutes. Remove the crispy skin from the duck and roughly chop. Set aside. Save the rendered duck fat from the pan, you should get approx. 4 tablespoons.
Finely slice the garlic and roughly chop the ginger. Lightly crush the Sichuan peppercorns and cardamom pods. In a saucepan placed over a low heat, combine the rendered duck fat, sunflower oil, garlic, ginger, cinnamon sticks, star anise, Sichuan peppercorns, cardamom, dried chillies and coriander seeds. Simmer for 20 minutes over low heat stirring occasionally and allow the aromatics to infuse into the oil.
Meanwhile, finely chop the peanuts and crush the Sichuan peppercorns in a pestle and mortar. In a separate bowl, combine the chilli flakes, gochugaru, crushed Sichuan peppercorns, chopped peanuts, sesame seeds, sugar, salt, soya sauce and black vinegar. Strain the hot infused oil over the mixture, stirring together before allowing to cool completely.
Once cooled, stir in the crispy onions, sesame oil and the reserved chopped crispy duck skin. This can be stored in a sterilised jar for up to 3 months and enjoyed as a condiment over many dishes.
Thinly slice the spring onions and the duck breasts. Warm the pancakes then spread a spoonful of hoisin sauce over each one. Top with the spring onions and sliced duck and finish with a spoonful of crispy duck skin chilli crunch.
