Five Spice Duck with Mash and Blackberry Sauce.
Blackberries are everywhere at the moment and this is one of the ways to utilise free food. The crispy skinned duck is deliciously rich and does need a sweet and sour accompaniment, provided here by blackberry sauce spiked with aromatic Asian flavouring. Unintentionally fusion and seems to have worked perfectly.
For the Duck.
2 duck breasts, seasoned with
-salt and pepper,
-1tsp five spice powder.
Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high.
Cook for about 2 1/2 minutes on each side.
Place in 210c fan forced for around 7 minutes.
Leave to rest and slice thinly.
For the sauce.
In a large saucepan, with a tablespoon of olive oil, fry
-2 sliced onions,
-1 star anise,
-1 stick cinnamon,
-salt/pepper.
Cook, stirring occasionally until the onions have caramelised, add
-250g blackberries (reserve a few for decoration),
-200ml chicken stock,
-1tbsp balsamic vinegar,
-1tbsp Shaoxing rice wine,
-1tsp caster sugar.
Simmer on low heat for around 15-20 minutes until the fruits have broken down, add
-reserved berries.
Stir well to combine.
Serve with the duck.
Note: the leftover pickled vegetables provided freshness and acidity, worked beautifully with the blackberry sauce.
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