Sweet Chilli Duck
- 2 medium duck breasts, skin scored
- 4 tablespoons Sweet Chilli Sauce
- 2 tablespoons soy sauce
- 15ml cornflour
- 60ml water
- 1 teaspoon Chinese five spice
- 1 teaspoon sesame oil
- 1 clove of garlic, crushed
- pinch of sea salt
Place the duck skin side down in a cold frying pan.
Turn on heat and gently fry. The duck should start to render its fat.
Turn the duck over and season the flesh with salt. Cook the duck to your liking, basting occasionally.
Once cooked leave to rest for half the duck’s cooking time.
Drain the excess duck fat from the pan that was used to cook the duck, then place all the other ingredients into the pan and cook for a few minutes, stirring continually until it starts to bubble. If too thick, add a little more water. Once cooked, pour the sauce over the duck. Great served with pak choi and noodles.
Sweet Chilli Sauce