Camper Trailer Australia - - ON THE ROAD -

4 duck breasts

3 tbsp Sriracha chilli sauce 3 tsp Chi­nese five spice 1 tbsp peanut oil

3 gar­lic clove, minced 1 tbsp minced gin­ger 1 zuc­chini, diced

1 red cap­sicum, diced 1 green cap­sicum, diced 1 red onion, diced

3 spring onions, diced 1 carrot, diced

To pre­pare the duck, lightly slice the skin side of the breast to help with the crisp­ing and ren­der­ing process. Coat the duck in Sriracha sauce and then sprin­kle with five spice and set aside in the fridge for an hour to mar­i­nate.

Heat fry­ing pan un­til hot and place the duck skin side down and cook un­til crisp and the fat is be­gin­ning to ren­der off the breast. Turn over and cook for a fur­ther five min­utes, de­pend­ing on the thick­ness of the breast, un­til medium rare. Re­move the pan from the heat and al­low to rest.

In the mean­time, add the oil, gin­ger and gar­lic to a hot wok or pan and stir fry the veg­eta­bles un­til al-dente.

Slice the duck on the di­ag­o­nal and serve with the veg­eta­bles over steamed rice.

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