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WINE CHOICE: Casas del Bosque Gran Reserva Syrah
Santiago, Chile
Teriyaki Duck with anise jus
Pink duck breast with a rich, fruity ‘jus’ works beautifully with a big, bold, intensely ripe Syrah.
It’s all in the resting of the duck breast …. and not burning the reduction!
Recipe
- SHOPPING LIST
- 1 duck breast (each if you’re making a meal)
- Chinese 5 Spice
- Olive oil
- Soy sauce, teriyaki sauce, rice wine vinegar, oyster sauce – get all of them out of the cupboard!
- Cranberry sauce (if you have it) or something sweet and fruity like raspberry jam – you only need a spoonful.
- 1 whole small cucumber
- 3 star anise
- Dab dry the skin of your duck and rub on a piled teaspoon of Chinese 5 spice on each breast.
- In a small saucepan add soy sauce, teriyaki, rice wine vinegar – in fact, all of those Asian sauces you have in your cupboard. This is going to be a little drizzle so you only need around 100ml in total – I tend to make a little more and keep it in the fridge for another time – it lasts forever.
- Add star anise to the sauce and a teaspoon of cranberry sauce or similar. This makes the reduction lovely and syrupy.
- Turn the pan on low for the anise to infuse and the jam to melt.
- Heat a non-stick pan and add a splash of oil. Over a hot heat, skin side down first, fry the duck breast for around 2 minutes and then turn for another 2. Keep doing this, 2 mins at a time. Prod the duck and when you feel it start to get less wobbly it’s time to remove and set aside.
- Wrap the duck breast in foil and then in a couple of tea towels. It will rest and slightly cook at the same time and you get a lovely succulent pink finish.
- Get your sauce boiling and reducing. When it has reduced by about half to three quarters – which won’t take too long, switch it off and let cool a little. When the sauce cools it will thicken further so don’t go too far or you’ll end up with burnt toffee!
- Cut your cucumber into 1cm diagonal slices and spoon out a little of the middle of each.
- Unwrap your duck and slice into 5mm slices which will fit on your cucumber (you might need to half them if you have a large one). Drizzle with the jus and pop a little green leaf on if you have one – cress, parsley etc.
- Pour a glass and enjoy!
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