- 1 pc Duck Breast
- 10gm Chinese 5 Spices
- 5gm Cinnamon Stick
- 5gm Star Anise
- 5gm Cloves
- 5gm Cardamon Seed
- 100ml Orange Juice
- 30gm Sugar
- Salt & Pepper to taste
- 50gm Duck Bone and Fat
- 1 Onion
- 3pc Garlic Clove
- 20gm Butter
- 2tbspn Cooking Oil
- Slice the onion and garlic & fry them until golden brown with the butter and oil.
- Add the duck bones and fat & fry them until all the mixture becomes golden brown.
- Pour in the duck stock and reduce by half.
- Strain and reduce again until the sauce becomes thick.
- Season with salt and pepper, ready to use.
- In a pot, pour in the orange juice, sugar, cinnamon stick, cardamom seed, star anise and cloves. Let the mixture simmer and reduce until it very thick and sticks to the spices.
- Season the duck breast with the salt, pepper and 5 spices.
- Sear the duck fat part down on a very hot plate for about 2 minutes until golden brown.
- Then finish the duck in an oven heated at 200c for 8min (medium well)
- Then take it out let it rest for 1-2 minutes.
- Cut the duck into square pieces and arrange it nicely on your plate with the caramelized spices and drizzle some sauce on top.
- Garnish with spring onions and a fresh garden tossed salad.
Chef Bob, out Executive Chef at Kanpei Restaurant & Bar has outdone himself here today by making this wonderful and very easy to make dish. You can cut the duck breast into whatever shapes you like if you do not like squares and make the dish look completely your own. When you sear the duck breast skin side down, it’s very important to have the pan as hot as possible to dissolve as much fat as you can. When “resting” the duck breast after cooking, you must let it sit and “rest” for at least 5-10 minutes to allow the juices inside to stop moving. Allowing it to rest, when you slice the duck, the juices will stay inside the meat and not run out on to the board thereby making the breast dry.