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Salt and pepper five-spice duck in a clementine and onion soy sauce
Serves 2 Starters and mains
Ingredients
- 2 duck breasts, each weighing approx. 250g
- 1tsp salt
- 1tsp crushed black peppercorns
- 1tsp five-spice powder
- 2tsp crispy fried shallots, to garnish
For the sauce
- 3–4 baby onions, peeled and halved
- zest and juice 2 large clementines
- 3tbsp sugar
- 2tbsp light soy sauce
- 1tbsp sesame oil
- 1tsp crushed black peppercorns
- 1tsp rice wine vinegar
Method
Preheat the oven to 180C/ 160C F/Gas 4. Score the skin of the duck breasts in a diamond pattern and rub the salt, pepper and five-spice powder evenly across the skin. Place skin-side down in an ovenproof frying pan and set over a low to medium heat.
Cook for 4–6 minutes until the fat has rendered and the skin is golden and crispy. Transfer the pan to the oven and cook for 5–6 minutes for medium, adjusting the cooking time according to taste. Remove from the oven and rest for 5 minutes.
Meanwhile, for the sauce, put the baby onion halves cut-side down in a small pan and char over a high heat for 1 minute. Add the remaining sauce ingredients and cook for 4–6 minutes, stirring occasionally, until the sauce thickens to the consistency of double cream. Cut the duck breast into thick slices and pour the sauce over. Serve with the onion sauce and a sprinkle of crispy fried shallots.
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