This nourishing bowl is filled with rice, tender five spiced-rubbed duck, and a rich sauce based on Oolong tea. The aromatic combination is balanced with steamed greens.
- 1 tbsp Chinese five spice
- 4 duck breasts
- juice of 2 oranges
- 2 star anise
- 1 piece cassia bark
- 5 cm piece ginger, cut into julienne
- 2 tbsp rice wine
- 1 tbsp soy sauce
- 1 piece orange peel
- 2 tbsp brown sugar
- 2 Oolong tea bags
- ¼ tsp freshly ground white pepper
- steamed Jasmine rice and choy sum
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Using clean hands, rub 1 teaspoon of Chinese five spice into the skin of each duck breast. Place the duck breasts, skin-side down on a cold frying pan, then place the pan over medium heat, this will help render the fat. Cook for 6- 8 minutes, then turn and cook for another 2-4 minutes or until cooked to your liking. Remove from the heat and allow to rest for 5-10 minutes.
2. Meanwhile, for the sauce, place all the ingredients in a saucepan over medium heat. Bring to a gentle simmer, then cook for about 8 minutes or until reduced to a nice sauce consistency.
3. To serve, thinly slice the duck breasts and serve on a bed of steamed Jasmine rice and steamed choy sum. Pour a generous amount of the sauce over the duck.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.