This recipe involves lightly smoking the duck breast after it has come out of the oven and is resting. Do not worry if you don’t have a smoking gun to smoke the duck, as the dish will still be delicious.
- 4 duck breasts, skin lightly scored
- Cherrywood chips
- Salt and pepper
- Frozen/fresh lotus root slices
- 1 bunch bok choi
- Vegetable oil for deep frying
- 1tsp Szeschuan pepper
- 1tsp dried chilli flakes
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1 lemongrass stem, white part only, coarsely chopped
- 2 small shallots
- 2 cloves garlic
- 2cm piece of ginger peeled
- 2 Tblsp chopped coriander stem
- 1 Tblsp chopped coriander leaves
- 525g tin litchis in Syrup
- 2tsp Fish Sauce
- 200 ml Chicken stock
- 2 Tblsp lemon juice
- 100ml coconut milk
- 2 Tblsp Peanut oil
- Corn Starch
- I cup white rice
- 1 can coconut milk
- Turn oven on to 190deg C.
- Begin by making the sauce.
- Add Szechuan pepper, cumin, coriander seeds, chilli flakes, lemongrass, shallot, garlic, ginger, coriander stem and leaves, half of the tin of litchis and syrup, fish sauce and lemon juice to a food processor/blender and process for a few minutes until as smooth as possible.
- Pass the sauce through a sieve to remove unprocessed pieces.
- Heat the peanut oil in a pan and when hot add the sauce and fry for about a minute over a medium heat.
- Add the rest of the litchi syrup, coconut milk and chicken stock and gently simmer the sauce until reduced by about half its volume – +/- 20 – 30 minutes.
- Season (if necessary) and thicken sauce slightly with a little corn-starch added to a bit of water, and then stirred through the sauce.
- Chop remaining litchis into chunks and add to sauce – heat through.
- Set aside.
- If frozen, thaw the lotus root and dry on kitchen towel.
- Heat oil to 180deg C and fry lotus root in batches until golden brown.
- Remove from oil.
- Season with salt and set aside.
- Cook the rice on the stove top or rice cooker, substituting the equivalent water, with the can of coconut milk.
- Heat a non-stick pan over a medium heat and brown the duck skin side down until well browned and fat has rendered out +/- 5- 7 minutes. Take care not to burn.
- Turn duck over and briefly brown remaining sides.
- Transfer duck to an oven friendly pan and cook in the oven for about 6-7 minutes (this will produce duck which is still slightly pink in the middle). Cook longer if you want more well-done duck.
- Remove duck and rest in a glass dish.
- Cover dish with cling wrap and add Cherrywood smoke.
- Seal dish and rest meat in the smoke for 3-4 minutes.
- Steam/boil Bok Choi until softened.
- Set aside and keep warm.
- Spoon warm sauce onto a plate.
- Place bok choi leaves onto plate and top with coconut rice.
- Slice the duck breast and lay on top of sauce
- Top with crispy lotus root
Nice! and Tasty – Chris