Soy, orange and Chinese five-spice duck

This nourishing bowl is filled with rice, tender five spiced-rubbed duck, and a rich sauce based on Oolong tea. The aromatic combination is balanced with steamed greens.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp Chinese five spice
• 4 duck breasts

Sauce

• juice of 2 oranges
• 2 star anise
• 1 piece cassia bark
• 5 cm piece ginger, cut into julienne
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 1 piece orange peel
• 2 tbsp brown sugar
• 2 Oolong tea bags
• ¼ tsp freshly ground white pepper

To serve

• steamed Jasmine rice and choy sum

Instructions

1. Using clean hands, rub 1 teaspoon of Chinese five spice into the skin of each duck breast. Place the duck breasts, skin-side down on a cold frying pan, then place the pan over medium heat, this will help render the fat. Cook for 6- 8 minutes, then turn and cook for another 2-4 minutes or until cooked to your liking. Remove from the heat and allow to rest for 5-10 minutes.

2. Meanwhile, for the sauce, place all the ingredients in a saucepan over medium heat. Bring to a gentle simmer, then cook for about 8 minutes or until reduced to a nice sauce consistency.

3. To serve, thinly slice the duck breasts and serve on a bed of steamed Jasmine rice and steamed choy sum. Pour a generous amount of the sauce over the duck.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.