SPICY DUCK RECIPES

Steps:

• 1. Arrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked.
  2. Meanwhile, in a large bowl, combine the flour, chilli powder, cumin, fennel, sichuan seasoning (see tip), ginger and 3 teaspoons of sea salt.
  3. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.
  4. Meanwhile, finely slice the chilli on the diagonal, then trim and julienne the spring onions. Halve the lemons.
  5. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2 minutes, or until just cooked through and lightly browned. Drain well on kitchen paper.
  6. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning.
  7. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.

Steps:

• combine salt, pepper, ginger and 5 spice. dust inside cavity of duck, rub remainder on outside of duck.
• tie legs together, twist wing tips under back. Prick skin all over with fork.
• Place duck breast side up in roasting pan. roast in oven at 375 degrees F for 2 hours spoon of fat drippings occasionally, set aside if making a gravy.
• combine soy sauce and honey, baste duck with mixture.
• roast another 20 to 30 minutes (basting frequently) or until leg moves easily in socket and juices run clear.
• when finished roasting let rest 15 minutes or so before carving.