المكونات
- Duck breasts 2
- Garlic 4 cloves
- Fresh ginger 5cm piece
- Sichuan peppercorns 12 + 1 tsp
- Spinneysfood Cardamom Pods 6
- Duck fat 4 tbsp rendered
- Spinneysfood Pure Sunflower Oil 150ml
- Spinneysfood Cinnamon Sticks 2
- Star anise 5
- Dried chillies 4
- Spinneysfood Coriander Seeds 2 tbsp
- Roasted peanuts 40g
- Chilli flakes 1 tbsp
- Gochugaru or Spinneysfood Chilli Powder 1 tsp
- Spinneysfood White Sesame Seeds 2 tbsp
- Spinneysfood Fine Grain White Sugar 2 tbsp
- Spinneysfood Fine Sea Salt 1 tbsp
- Soya sauce 2 tbsp
- Black vinegar 1 tbsp
- Waitrose Cooks’ Ingredients Crispy Fried Onions 30g
- Sesame oil 2 tbsp
- Spinneysfood Spring Onions 4
- Chinese-style pancakes 6
- Hoisin sauce 100g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Crispy duck skin and chilli crunch on pancakes
Chinese 25 Mins Prep · 30 Mins Cook
- Score 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.