Sichuan Peppercorn and Honey Duck Breast
A Chinese-French fusion duck, scored breast scored and dry-rubbed with Sichuan peppercorn and five spice then pan-roasted and finished with a honey glaze that caramelises the skin into a lacquered crust.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck skin in a crosshatch pattern, cutting through fat but not flesh. Mix Sichuan peppercorns, five spice powder, salt, and black pepper. Rub all over both sides of duck. Halve pak choi. Mix honey, soy sauce, and rice vinegar in a small bowl.
Sear
Place duck skin-side down in a cold frying pan. Turn heat to medium, cook 12–15 minutes without moving, pouring off excess fat every 5 minutes, until skin is deep golden and rendered. Flip and cook flesh-side down 3–4 minutes until browned.
Glaze
Spoon honey mixture over duck skin. Cook 1–2 minutes over medium heat, tilting pan and basting continuously, until glaze is lacquered and sticky.
Rest
Transfer duck to a board and rest 5 minutes. While duck rests, place pak choi cut-side down in the same pan over medium-high heat. Cook 2–3 minutes until charred. Toss with sesame oil and soy sauce.
Plate
Slice duck breast. Arrange steamed jasmine rice on plates, top with sliced duck, pak choi alongside. Scatter sliced spring onions over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.