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Spicy salt duck
main courses | serves 8–10
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, ginger and salt. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.
3. 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, until just cooked through and lightly browned. Drain well on kitchen paper.
4. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.
Per serving 473 cals, 36.2g fat (6.6g saturated), 31.9g protein, 3.9g carbs, 1.2g sugars
Recipe Kylie Kwong
Photo Maja Smend
from Issue 25
ingredients• 4 duck breasts (about 200g each), skin on, trimmed of excess fat
• 2 tbsp flour
• 1 tsp chilli powder
• ˝ tsp ground cumin
• ˝ tsp ground fennel seeds
• ˝ tsp sichuan seasoning, plus extra to serve (see box on page 55)
• ˝ tsp ground ginger
• 3 tsp sea salt
• Around 700ml vegetable oil for deep–frying
• 1 large red chilli, finely sliced on the diagonal
• 2–3 spring onions, julienned
• 2 lemons, halved