Crispy Szechuan duck with braised napa & shiitakes
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- Prep Time20 mins
- Total Time50 mins
- Makes4 servings
Photo, Sian Richards.
Duck breasts are available in almost every supermarket. To cross-hatch the skin and fat before cooking, cut right into the fat and stop short just before the flesh.
Ingredients
1 cup low-sodium chicken broth, divided
4 garlic cloves, minced, divided
2 tbsp ketchup
2 tbsp fancy molasses
1 tbsp minced ginger
2 tsp balsamic vinegar
2 tsp low-sodium soy sauce
1/2 tsp dark sesame oil
2 duck breasts, (400 g each)
1/4 tsp salt
2 227-g pkgs fresh shiitake mushrooms, stems removed
1 small napa cabbage, cut into eighths lengthwise with core intact
Instructions
PREHEAT oven to 400F. Line a baking sheet with foil.
WHISK 1/4 cup broth with half of garlic, ketchup, molasses, ginger, vinegar, soy, sesame oil and chili flakes in a small saucepan and set over medium-high. Boil until sauce thickens and reduces to 1/2 cup, 3 to 5 min. Set aside and cover to keep warm. LAY duck breasts, skin-side up, on cutting board. Using a sharp knife tip, cross-hatch skin and fat in a diamond pattern. Sprinkle with salt. Season with fresh pepper.
HEAT a large non-stick frying pan over medium. Place duck, skin-side down, in pan. Cook until skin is golden and crisp, 8 to 10 min. Reduce heat if browning too quickly. Transfer duck, skin-side up, to prepared sheet. Roast until medium-rare, 8 to 10 min. Let stand 10 min before slicing.
RESERVE fat from pan in a small bowl. Add 1 tbsp fat to pan over medium- high. Add mushrooms and sauté until soft, 3 to 4 min. Stir into warm sauce in saucepan. Add 1 tbsp of remaining fat to pan, then cabbage. Sauté for 2 min. Add remaining 3/4 cup broth and garlic, then cover and reduce heat to medium-low. Cook, turning cabbage often, until tender, 5 to 7 min. Divide cabbage among 4 plates. Top with mushroom sauce and sliced duck.
Nutrition (per serving)
Calories 347, Protein 27g, Carbohydrates 22g, Fat 18g, Fibre 3g, Sodium 715mg.