Sweet & sour duck breast with carrot puree and vegetables.

Delicious Sweet and Sour Duck Breast

Delicious Sweet and Sour Duck Breast

This recipe will show you how to cook a lovely sweet and sour duck breast with a few beautiful Asian-inspired vegetables. For another tasty sweet and sour recipe, check out this Korean-inspired chicken dish.

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Introduction

I’ve talked a lot about the love I have for Indian takeaways and for Indian food in general. It’s huge in this country. We have twice as many Indian restaurants catering for our 66 million people as America does for its 328 million.

Equally popular here is Chinese cuisine, which actually formed my very first taste of takeaway food. On special occasions, my parents would drive into the nearby town and pick us up a Chinese takeaway. Young and unsure of myself, I always had the same thing. Those famous, battered balls of salty, deep fried chicken with a little polystyrene pot of sweet and sour sauce on the side. They were delicious. At least to begin with.

As the years went by, my interest in Chinese food waned. Hot and spicy Indian food held more value as a teenage boy trying to prove himself. The one-upmanship of a group of boys competing over who could eat the spiciest curry held an allure that a game of who could eat the most aromatic piece of duck simply did not hold.

The years that followed, of course, were equally unkind to one of Britain’s most popular cuisines. As a man now in his early twenties, my priorities lay more with my own physical appearance and fitness. Once again the seemingly unhealthy nature of Chinese food simply didn’t make the grade.

It’s only now, then, in my thirties, that my interest in food has sufficiently beaten back all of the childish reasons not to appreciate the cuisines of every culture and to recognise that even those dishes perceived to be most unhealthy can be prepared in a more approachable way or, failing that, can at least still be enjoyed in sensible moderation.

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About this dish

This is why you won’t find a great number of authentic chinese food recipes here. I’m no expert on Chinese cuisine, but I know enough about cooking that with a few Asian flavours under my belt I can make a few exciting things It would be fairer to say that this is a Chinese-influenced dish, which it absolutely is. The sauce is a tasty approximation of a sticky hoisin sauce and the other ingredients are, if not strictly Chinese ingredients themselves, approximations thereof. Perhaps the biggest difference is that you don’t tend to see too many carrot purees in authentic Chinese cuisine, but that’s really what this disclaimer is all about, isn’t it? Oh, and it’s completely delicious.


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Sweet & sour duck breast with carrot puree and vegetables.

Delicious Sweet & Sour Duck Breast

This recipe will show you how to cook a lovely sweet and sour duck breast with a few beautiful Asian-inspired vegetables.
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 2 Duck Breast Portions See pic to scale
  • 4 Garlic Cloves
  • Cabbage
  • Broccoli
  • Radish
  • Spring Onions
  • Lemon Juice
  • Carrot
  • Honey
  • Ginger Paste
  • Salt
  • Pepper
  • Soy Sauce
  • White Wine
  • Vinegar
  • Brown Sugar
  • Oil
  • Coriander

Instructions
 

  • Pre-heat an oven to 180c.
  • Submerge the carrots in just enough water to fully submerge them and simmer until soft. You want to cook them past the point you would cook them to eat to make sure they’re soft enough to really puree down.
  • When they’re ready, blend them with a dessertspoonful of honey and a teaspoon of ginger paste. Season with some salt and taste, then adjust the quantities and seasoning as desired. Set aside for later, either in a pan that can be quickly reheated or in a bowl ready to be microwaved back to temperature.
  • Finely slice 2 portions of cabbage and fry them in oil on a low heat with a little garlic for a few minutes, then add a little water and cook until the water evaporates, topping up if necessary until the cabbage is tender, then simply maintain the temperature until ready to plate.
  • Halve and simmer 4-5 radishes for a couple of minutes and set them aside to be brought back to temperature in the glaze.
  • Slice the broccoli into little floret sized steaks and fry on a medium temperature in oil with a little garlic and some salt to colour. Set aside with the radishes.
  • Add a few thin slices of garlic, a tablespoon of honey, a tablespoon of soy sauce, a teaspoon of white wine vinegar and a couple of teaspoons of brown sugar in a pan and simmer for a couple of minutes to combine. Add water if necessary to stop the mixture from thickening too much.
  • Make a series of slices through the duck fat, not quite reaching through into the flesh, then season and place face down in a cold pan and bring that pan to a medium high heat. The fat should render as this occurs and there should be no need for oil. It should also begin to cook the flesh inside.
  • When the fat is crisp and medium brown, turn it over and cook the other side for another minute or two, then place into the oven for about 8 minutes.
  • Whilst the duck is in the oven, trim the ends of the spring onions and simmer for a couple of minutes in a small amount of water with some salt and lemon juice.
  • At the same time, quickly flash the radishes and broccoli in the pan with the sauce and make sure everything else is brought back to heat.
  • There’s a lot to plate, so you might want to warm the plates a little at this stage as well.
  • Allow the duck to rest for a couple of minutes and brush it with some of the glaze, then plate!
  • Once everything is on the plate, drizzle any extra sauce you might require over the top and garnish with a little coriander.
Keyword Duck, Duck breast, Sweet & sour, sweet & sour duck

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