Five Spice Pan Fried Duck Breast with Shitake Mushroom, Aubergine and Fresh Tomato Oyster Sauce Stir Fry Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Five Spice Pan Fried Duck Breast with Shitake Mushroom, Aubergine and Fresh Tomato Oyster Sauce Stir Fry Recipe

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Ingredients

  • For the Duck
  • 2 duck breast, with skin
  • 4 tsp five spice powder
  • For the Stir Fry
  • 1/2 red chilli, chopped
  • 1/2 aubergine or eggplant, cut into 2cm pieces sides discarded
  • thumb piece of ginger, chopped finely
  • 50 g cherry tomatoes, quartered
  • 100 g shitake mushrooms, sliced
  • 3 tbsp oyster sauce
  • small bunch of coriander, roughly chopped

Instructions

    For the Duck

    Pre heat oven to 190 degrees (fan)
    Score the duck and rub a tsp of five spice powder onto each side.
    Put the duck skin side down into a cold pan on a high heat and fry for around 3 minutes until the fat has rendered.
    Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes.
    Place the whole pan in the oven and cook for the following rare 10 minutes, medium 15 minutes and well 20 minutes
    Once cooked place the duck on a plate cover with foil and allow to rest.

    For the Stir Fry

    While the duck is resting add 1 tbsp of the cooked duck fat juices to a wok on a high heat and heat until smoking.
    Add the aubergine/eggplant to the wok and stir fry for 3 minutes.
    Add the chilli and ginger and cook for a further minute.
    Now add the oyster mushrooms and tomatoes and stir fry altogether for 2 minutes.
    Stir in the oyster sauce and resting juices from the duck and leave to simmer while you slice the duck.
    Sprinkle over the coriander and spoon onto serving dish with the duck and serve.

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