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Five-spice duck with sweet and sour sauce and egg-fried rice

 


Method 1


Ingredients

For the duck

½ duck

1 tbsp Chinese five-spice powder

4 tbsp soy sauce

2 tbsp runny honey

2 spring onions, sliced, to serve

For the sweet and sour sauce

100ml/3½fl oz tomato ketchup

60g/2¼oz light brown sugar

50ml/1¾oz cider vinegar

2 tbsp chilli sauce

1 tbsp soy sauce

1 tbsp finely grated ginger

3 garlic cloves, peeled and crushed

150ml/5½oz pineapple juice

½ fresh pineapple, peeled and cut into wedges

For the egg-fried rice

2 free-range eggs, beaten

2 tbsp soy sauce

2 tsp sesame oil

2 tbsp vegetable oil

440g/15½oz cooked long grain white rice

100g/3½oz tin sweetcorn

100g/3½oz caramelised onion

100g/3½oz brown shrimp

2 spring onion, finally sliced


To make the duck, preheat the oven to 200C/180C fan/gas 6.


Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest.


Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm.


Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.


To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.


Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside.


Add the remaining ingredients and cook until hot, then add the egg back in.


To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice.



Method 2



🦆 Five-Spice Duck

Ingredients (Serves 2):

2 duck breasts (skin on)


1 ½ tsp Chinese five-spice powder


Salt and pepper, to taste


Instructions:

Score the duck skin in a crisscross pattern without cutting into the meat.


Rub the five-spice powder, salt, and pepper over both sides of the duck.


Place the duck breasts skin-side down in a cold, dry pan. Turn heat to medium.


Cook for 6–8 minutes, until fat renders and the skin is crispy.


Flip and cook for 3–5 more minutes, depending on desired doneness.


Rest the duck for 5 minutes before slicing.


🍍 Sweet and Sour Sauce

Ingredients:

2 tbsp ketchup


1 tbsp rice vinegar (or white vinegar)


1 tbsp light soy sauce


1 ½ tbsp brown sugar


1 tsp cornstarch mixed with 2 tbsp cold water


¼ cup pineapple juice (optional, for extra sweetness)


½ red bell pepper, diced


½ onion, sliced


¼ cup pineapple chunks (optional)


Instructions:

In a pan, heat a splash of oil. Sauté the onion and bell pepper for 2–3 minutes.


Add ketchup, soy sauce, vinegar, sugar, and pineapple juice (if using).


Simmer for 2–3 minutes, then stir in the cornstarch slurry.


Cook until thickened and glossy (about 1–2 more minutes).


Add pineapple chunks at the end, if using.


🍚 Egg-Fried Rice

Ingredients:

2 cups cold cooked rice (preferably day-old)


2 eggs, lightly beaten


2 spring onions, chopped


1 clove garlic, minced


1 tbsp soy sauce


1 tsp sesame oil (optional)


1–2 tbsp oil for frying


Instructions:

Heat oil in a wok or pan. Add garlic and sauté until fragrant.


Push garlic to one side, pour in eggs, and scramble until just set.


Add rice and break it up with a spatula.


Stir-fry until heated through and slightly crispy.


Add soy sauce, sesame oil, and spring onions. Toss to combine.


🍽 To Serve:

Slice the rested duck and serve on a plate.


Spoon over the sweet and sour sauce.


Serve with a side of egg-fried rice.



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