Ep 47 Bree and Jessica: Smoked Duck Breast with Seared Scallops and Asian Greens
Prep: 30 mins
Cook: 2 hours
- 1 and 1/2 tsp Chinese cooking wine (shaoxing)
- 1/2 tsp kecap manis
- 4 duck breasts
- 1 bunch asparagus, trimmed
- 8 large scallops
- 2 tsp vegetable oil
- 1 duck carcass, chopped
- 1 carrot, chopped
- 3 sticks celery, chopped
- 6 spring onions, chopped
- 2 cinnamon quills, broken
- 5 star anise
- 3cm piece fresh ginger, chopped
- 2 tbs star anise
- 2 cinnamon quill
- 1 tbs whole cloves
- 150g demerara sugar
- 3 tsp vegetable oil
- 1 tsp sesame oil
- 1 bunch Chinese greens (e.g. gai lan, choy sum, pak choy)
- 30ml Chinese cooking wine (shaoxing)
- To make stock, place all ingredients in a pressure cooker. Place the lid on and bring up to pressure. Cook for 1 hour 30 minutes. Strain.
- To make sauce, simmer stock until reduced to 125ml. Stir in wine and kecap manis and simmer for 2 minutes. Season and set aside to keep warm.
- Line a bamboo steamer with baking paper.
- Lightly score skin of each duck breast in a criss-cross pattern. Season. Place in a bamboo steamer basket in a single layer. Secure lid.
- Line the base of a large wok (the same size as the bamboo steamer) with foil. Add smoking mixture and place over a high heat until mixture starts to smoke. Place the steamer over the wok, reduce heat to low and smoke for 10 minutes. Remove from heat and stand for 10 minutes.
- Preheat oven to 200C.
- Heat a frying pan over medium-low heat. Cook duck, skin side down, for about 8–10 minutes or until fat has rendered and skin is golden and crisp.
- Transfer duck to an oven tray and roast for 4–6 minutes. Remove from oven and rest for 5 minutes.
- Heat a lightly oiled frying pan over medium heat. Cook asparagus until tender. Season.
- To cook greens, heat combined oils in a hot wok. Stir fry greens for 1 minute. Add cooking wine and cook for a further 1-2 minutes or until tender. Season.
- Toss scallops with oil. Season well. Heat a frying pan over high heat. Cook scallops for about 1 minute on each side or until just cooked.
- Serve sliced duck with scallops, asparagus, greens and sauce.
- If time allows, you can refrigerate stock overnight to allow fat to set solid. You can then strain and remove it before reducing it to make the jus.
- If you like Asian food with a bit of spice, try adding a sliced chilli to the stir fried vegetables.
- To make this dish go a little further, served with steamed rice or noodles.