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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 47 Bree and Jessica: Smoked Duck Breast with Seared Scallops and Asian Greens

Check out Bree and Jessica's smoked duck breast recipe from TV2's My Kitchen Rules

Prep:   30 mins          

Cook:  2 hours                      

Serves: 4



  • 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

Smoking mixture

  • 2 tbs star anise
  • 2 cinnamon quill
  • 1 tbs whole cloves
  • 150g demerara sugar

Asian greens

  • 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)



  1. 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.
  2. 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.
  3. Line a bamboo steamer with baking paper.
  4. 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.
  5. 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.
  6. Preheat oven to 200C.
  7. 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.
  8. Transfer duck to an oven tray and roast for 4–6 minutes. Remove from oven and rest for 5 minutes.
  9. Heat a lightly oiled frying pan over medium heat. Cook asparagus until tender. Season.
  10. 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.
  11. 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.
  12. 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.