SERVES 6
PREPARATION 25 MINS, PLUS TIME TO COOL
COOKING 5 MINS
4 duck breasts
3tbsp flour
3tsp chilli powder
½tsp five spice powder
3tsp sea salt
Vegetable oil, for deep frying
1 large red chilli, finely sliced into thin strips, to serve
3 spring onions, finely sliced into thin strips, to serve
2 lemons, quartered
1. Steam the duck breasts
by placing them on a large heatproof plate that will sit inside a steamer basket. Place the plate inside the steamer, position over a deep saucepan of boiling water and steam, covered, for about 12 minutes (the duck breast will be about half-cooked at this stage).
2. While the duck is steaming, combine the flour, chilli powder, five spice powder and salt in
a large, shallow bowl.
3. Remove the duck from the steamer and set aside to cool.
4. Add the duck to the flour mixture and toss well to coat, shaking off any excess. Heat enough oil in a large wok or deep frying pan to create a depth of about 2cm (the oil should be hot and the surface will shimmer slightly when ready).
5. Add the duck (skin side down) and deep-fry each side for about 2 minutes, until cooked through and golden. Drain well on kitchen paper. Cut on the diagonal into 1cm slices and place on a platter. Garnish with spring onion and chilli. Serve with lemon quarters.
TIP
To make ahead, the duck breasts can be steamed up to
6 hours before dusting with flour and frying.
Adapted from Simple Chinese Cooking by Kylie Kwong, (Penguin Putnam, £25)