Name: Spicy salt duck
Total time: 45 min
Yield: 1
Cuisine: chinese
Ingredients: 2 x 200 g duck breasts, skin on, trimmed of excess fat; 2 tablespoons plain flour; 1 teaspoon chilli powder; ½ teaspoon ground cumin; ½ teaspoon ground fennel seeds; ½ teaspoon sichuan seasoning, plus extra to serve (see tip); ½ teaspoon ground ginger; 1 large red chilli; 2-3 spring onions; 2 lemons; 700 ml vegetable oil for deep-frying

Spicy salt duck

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Total Time:
45 minutes

Ingredients:

2 x 200 g duck breasts, skin on, trimmed of excess fat
2 tablespoons plain flour
1 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground fennel seeds
½ teaspoon sichuan seasoning, plus extra to serve (see tip)
½ teaspoon ground ginger
1 large red chilli
2-3 spring onions
2 lemons
700 ml vegetable oil for deep-frying

Instructions:

Place duck breasts, skin-side up, on a heatproof plate that fits in a steamer basket. Steam, covered, for 12 minutes until half cooked. In a large bowl, mix flour, chilli powder, cumin, fennel, sichuan seasoning, ginger, and 3 teaspoons of sea salt. Remove duck from steamer, transfer to a wire rack, and set aside for 25 minutes. Slice chilli and julienne spring onions. Halve lemons. Coat duck in spicy flour mixture. Heat oil in a wok until shimmering. Fry duck for 2 minutes until cooked through and browned. Drain on paper towels. Slice duck into 1cm pieces diagonally. Arrange on a platter with sichuan seasoning. Garnish with chilli and spring onions. Serve with lemon halves for squeezing.

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