CHINESE FIVE SPICE AND SRIRACHA DUCK BREAST
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.