Chinese Lemon Crispy Duck
Ingredients
1 x pack 380g Luv-A-Duck, Duck Breast
5 Tbsp caster sugar
½ cup chicken stock
2 lemons, juice and zest
1 tbsp rice vinegar
2 garlic cloves, chopped
1 Tbsp corn starch
2 tsp chilli flakes
2 Tbsp coriander
1 cup white rice, cooked
Products used
Method
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Preheat oven to 190°C.
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In a small saucepan bring the caster sugar, stock, lemon juice, rice vinegar and garlic to a boil and then reduce to a simmer for 10mins.
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In a small bowl combine the corn starch with 2 Tbsp cold water before whisking into the lemon mixture on the stove. Allow to simmer for another 5mins while the sauce thickens.
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Cook the rice as per packet instructions.
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To cook the duck breasts, pat the skin dry, score and lightly season with salt. Place skin side down in a pan on medium heat using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck breasts to preheated oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
- Serve the duck on a plate drizzled with lemon sauce. Sprinkle with chilli flakes and coriander. Serve alongside rice.
Recipe by Shelley Judge
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Reviews
ByCreated Jocelyn
I made this for my husband as he absolutely loves duck. He raved and raved about the sauce and the duck, after I had made this for him. My only suggestion to others, is to add cornflour paste gradually as it didn’t need all - was very thick and I had to thin out with more water
ByCreated Heathcliff
Love this recipe, duck perfectly cooked, lemon sauce zesty and refreshing. In the absence of corn flour I used one sheet of gelatine.
ByCreated Martina Brisbane
Just made this as love from Chinese. So easy and tastes amazing!!!!!!!! Just need a recipe for those lovely crispy Chinese noodles to go with now. Can't seem to get them right.