Black Pepper and Soy Duck Breast

Thu, 24 June 2021

Sham Hanifa's Black Pepper and Soy Duck Breast

Ingredients:

1 Duck Breast

Marinade mix:
1 cup Soy Sauce
1 tablespoon Sugar
2 cloves Garlic
1tbsp Black Pepper

For the Warm Sticky Rice:
1 cup Rice
1 1/2 cup Water
3 tbsp Rice Vinegar
1tbsp Sugar
Pinch of Salt

Sesame, spring onion & ginger dressing:
1 cup of Sweet Soy Sauce
1 tbsp Honey
1 Spring Onion
1 thumb size piece of Ginger, chopped

Method:

• Begin with the warm sticky rice. Cook the rice in the water as normal. When it is nearly cooked, add in the rice vinegar, sugar and salt. It will then have a sweet and salty flavour. Leave to one side.
• Next make the marinade. Put all the marinade ingredients in a saucepan, bring to the boil and then allow to cool down.
• For the duck breast, heat up a pan slowly. Add the duck breast skin side down and season with salt and pepper. Allow the duck to cook on this side until the skin becomes crispy, flip it over and sear the other side as well.
• When the duck skin is crispy and the duck seared all over, dip it in the marinade. Coat well, put it on a tray and put into a medium hot oven (180°).
• Cook to your liking – for medium rare leave it for 7/8 minutes, medium 9/10 minutes. Make sure you rest the duck when you take it out of the oven.
• To plate up: Serve with the sticky rice (shape whatever way you want), slice the duck breast in half and drizzle over the remaining marinade sauce. Can be served with grated cabbage, purple sprouting broccoli, beetroot or vegetables / greens of your choice.