Five Spice Duck Breast with Firecracker Rice

Five Spice Duck Breast with Firecracker Rice

Five-Spice Duck Breast with Firecracker Rice.

 

I have a strange affinity with Chinese Five Spice, I want to love it, but for some reason I never really enjoy it. Until it was rubbed into some duck breasts that is. The five spices being star anise, cloves, fennel seeds, szechuan peppercorns and cinnamon. They need some fine balancing as overdoing any ingredient will overpower the rest.

Firecracker rice is an invention from Yo Sushi, it is just there version of fried rice. The firecracker bit comes from a great Japanese seasoning called Togarashi, ( you can get it from Souschef along with the five spice.) it is a spicy and hot pepper seasoning which also comes in a chilli oil form. It is tasty and spicy, not just a heat source like chillies. I have used normal sushi rice to make this dish, but any pre-boiled rice will work. One little secret it to season fried rice with light soy sauce. It is actually saltier than dark soy but lighter in colour which keeps your food an attractive white colour as opposed to dark brown.

The selection of vegetables and sauce suit this dish perfectly. Use the sauce but feel free to use your favourite vegetables.[purerecipe]

Ingredients

  • 4 Duck Breasts
  • 1 Tbsp Five-Spice Powder
  • Firecracker Rice

  • 300g Sushi Rice
  • 1 Large, cut into 5mm cubes Carrot
  • 2, beaten Eggs
  • 1 Shallot
  • 2-3 Tbsp Light Soy sauce
  • 1 Tbsp Togarashi seasoning
  • Vegetables

  • 100g Peas
  • 4, halved Bok Choi
  • 4, finely sliced Spring Onions
  • 4 Cloves, blanched for 1 minute and sliced Garlic
  • 50ml Mirin
  • 100ml Light Soy Sauce
  • 2 red, finely chopped Chilli
  • 1 Tbsp. Minced Ginger

Directions

  1. Cook the sushi rice to packet instructions. Or wash 4 times until water is clear. Add rice to a pan and add 150% water to rice, ie 300g rice 450ml water. Cover with a lid and bring to the boil over a medium-low heat. 5-7 minutes. Boil for 5-7 minutes. Remove lid, place a tea towel over the pan and put lid back on. Leave for 15 minutes.
  2. Cook the carrot for 5 minutes in large pan until softened, add the rice and immediately add the eggs. Stir and stir until the egg is cooked. Season to taste with the soy sauce and togarashi seasoning.
  3. Rub the five-spice powder into the duck breasts. Cook skin side down for 3 minutes on a medium-high heat. Turn and cook for 1 minute, cook again on the skin for 3 minutes, turn again for 1 minute flesh. Finally cook for 1-3 minutes on the skin again to ensure its crispy.
  4. For the vegetables, fry the bok choi until coloured on one side. Flip over and add the mirin, cook for a further 2-3minutes until it is cooked( add a touch of water if it gets too dry). Add the peas and take off the heat, immediately add the ginger, chopped garlic, chillies and soy sauce. Serve.

12 Comments

  1. My father-in-law’s favourite dish is duck prepared in any manner. I’m going to surprise him with this one. It certainly looks good!

  2. I’m sure your meal was delicious. I like using five spice seasoning and think it would be perfect on duck. I’ll have to see if I can find the Japanese spice mix for the rice…I hadn’t heard of it before.

    • Dave Crichton

      I always like to bring new ingredients to my audience if I can. I seem to be running out of them though!

  3. The vegetables and fried rice sound simply fabulous – so full of flavor!

  4. Thank you! I thought I was the only person on this Earth who doesn’t care for Five Spice Powder! Like you, I’ve tried to like it, which is strange because separately I enjoy all those spices; together, oh my! I can’t get my taste buds around it. I even use a reputable, expensive brand. But maybe it needs strong flavours or fatty flavours.
    The duck looks gorgeous but the rice and vegetables are what catch my eye!

    • Dave Crichton

      Thanks Nazneen, I can’t believe how much attention the rice and veg are getting! My only other use of five spice is for a Chinese beef stew dish. I might knock one up before it starts warming up.

  5. I love duck and I love spicy, so this must be great! I definitely want to try this. I remember a couple of years ago I bought duck for the first time and had no idea how to cook it. I have so many ideas now (and have made it a lot since then), and now with your recipe this is another “to do” for my list!

  6. PS Firecracker rice seems very interesting!

  7. I couldn’t agree more about the five spice, I’ve had store bought that are inedible so I generally make my own to my taste. It’s so easy too.
    The duck looks incredible, I’ve never made duck but it’s on my list for sure. Your description if the rice sounds like a perfect foil for the five spice, and unexpected too! Another one to add to the already long list if gorgeous creations to try!

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