Chinese
Asia Unplated
From
Asia Unplated
season
2
episode
6
Soy, Orange & Chinese Five-Spice Braised Duck
With
Diana Chan
SERVES
4
Ingredients
4 duck breasts, skin on
4 tsp Chinese five spice
3/4 cup fresh orange juice
2 star anise
1 piece cassia bark
1 knob ginger, julienned
2 Tbls rice wine
1/4 cup soy sauce
1 piece orange peel
3 Tbls brown sugar
2 Oolong tea bags
1/4 tsp white pepper
2 oranges, segmented
To serve: boiled rice
To serve: choy sum
Method
Using clean hands, cover the duck breasts with the Chinese five spice.
Place the duck breasts skin side down on a cold pan, then place the pan on a medium heat (this will help render the fat).
Cook for approx. 8 minutes and then continue cooking for a further 4 minutes until cooked to your liking.
While the duck is cooking, in a saucepan over medium heat add the orange juice, star anise, cassia bark, ginger, rice wine, soy, orange peel, sugar, tea bag and white pepper.
Bring to a gentle simmer and allow the sauce to reduce — this will take about 8 minutes.
Once the duck and sauce is cooked, gently stir in the orange segments to the sauce and simmer for a further minute.
To plate up, serve the duck breast sliced with steamed choy sum, boiled rice and a generous amount of the orange and oolong sauce.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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