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Chilli-salt Duck Breasts with Lemon


Ingredients
4 x 200g (6 oz) duck breasts, with skin, trimmed of excess fat 2 tablespoons plain (all-purpose flour) 3 teaspoons chilli powder 3 tablespoons sea salt vegetable oil for deep frying 1 large red chilli, finely sliced on the diagonal 2 tablespoons spring onion (scallion) julienne 2 lemons, halved Sichuan pepper and salt 1 tablespoons Sichuan pepper 3 tablespoons sea salt

Method
1. To make the Sichaun pepper and salt, dry roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to 'pop' and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. Set aside. (Makes 4 tablespoons, store in an air-tight container). 2. Arrange duck breasts, skin-side up, on a heatproof plate that will fit inside a steam basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until duck breasts are half cooked. 3. Meanwhile, in a large bowl, combine flour, chilli powder and salt. Carefully remove plate from steamer basket, transfer duck breasts to a rack and set aside for 25 minutes to cool slightly. 4. Add duck breasts to chilli salt mixture and toss to coat well, shaking off any excess flour.

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cakecrumbs.livejournal.com 5. Heat oil in a large hot wok until surface seems to shimmer slightly. Add duck breasts and deep fry for about two minutes or until just cooked through and lightly browned, then remove and drain well on kitchen paper. 6. Cut duck onto the diagonal into 1cm (1/2 in) slices and arrange on a platter with a small bowl of Sichuan pepper and salt. Garnish with chilli and spring onion, and serve immediately with lemon halves.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M