Ingredients

To poach the duck 3 litres chicken stock 1 cups Chinese wine 1 cup dark soy cup light soy 1 cup yellow rock sugar or Demerara sugar 6 cloves crushed garlic 1 whole ginger chopped 4 shallots chopped tsp sesame oil 5 whole star anise 2 sticks cinnamon tsp five spice powder Peel orange 1 whole duck breast For the flour mix 3 tbsp sifted flour 1 tsp ground Sichuan pepper 1 pinch salt For the marinade 2 tbsp kenap minas (thick soy) 2 tblesp light soy Juice one lime 2 tbsp Sichuan pepper Stir fried greens 1 tsp Nam Pla (fish sauce) 2 tsp light soy Juice one lime Bunch spring onions Pinch salt 1 tsp white sugar 100mls water

Description

For The DuckPlace All The Ingredients Into A Pot And Bring To The Boil, Simmer For 20 Minutes To Allow The Flavours Infuse. This Will Make The Chinese Stock. Drop The Duck Breast Straight Into The Stock And Poach For 10 Minutes, Turn Off The Heat And Allo

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