Ingredients
- duck breasts
- 1/2 tsp five spice powder, store bought orhomemade
- tsp brown sugar, dark or light
- 1/4 tsp salt
- 1/4 tsp ginger powder (or1 tsp grated fresh ginger, see note)
- drops red food colouring (optional, see note)
- tsp water
- A pinch of salt
- 1/2 tsp white peppercorns (use only 1/4 teaspoon if serving kids)
- clove sgarlic
- 3/4 inch piece ginger, chopped
- cilantro sprigs, stems finely chopped, leaves picked
- Tbsp taojiew(Thai fermented soybean paste)
- 1/2 Tbsp soy sauce
- 1/2 tsp black soy sauceor dark soy sauce
- 1/2 tsp five spice powder
- Tbsp honey
- 3/4 cup unsalted chicken stock or water
- 1/4 cup coconut milk
- tsp white sesame seeds, crushed
Instructions
- Remove the tender and silver skin from duck breasts as much as you can. (Save the tender for snacking, do not throw it!)
- Trim off excess skin/fat around the edges of the breasts.
- Score the duck skin shallowly on a diagonal about 1 cm apart, making sure not to cut through to the meat.
- Make the dry rub by combining five spice powder, brown sugar, salt and ginger powder.
- Sprinkle the rub evenly onto the meat part of the duck only; try not to let the rub touch the skin. Use any leftover rub on the tenders. Flip the rubbed duck meat side down on a plate and p at the skin dry.
- Combine the food colouring with the water and a pinch of salt and brush this onto the duck skin.
- Let the duck marinade for at least 45 minutes, uncovered to let the skin dry. If you're marinating for less than 2 hours, you can leave the duck at room temp and put a fan to it to help it dry out. If marinating for longer than 2 hours, put the duck in the fridge uncovered, for up to one day.
- Meanwhile make the gravy.
Tips
Serve with some rice or egg noodles. I also like to serve with some fresh cucumber to help cut the richness of this dish.