Free Range Duck Breast Marinated in Chinese Spices

Free Range Duck Breast Marinated in Chinese Spices

Great food and fine wines brought to you by two of Kemp Town's finest independent traders - Bramptons Butchers & Cheese Shop and Butlers Wine Cellar.

About

This is based upon a 35-year-old recipe for serving duck breast by Paul's late father-in-law, Mr Karl Loderer. Karl Loderer was the 1st non-French Chef to gain a Michelin Star in the South of England. His 1st Michelin Star was at Gravetye Manor. He gained a second at his own restaurant, Manleys, in Storrington, West Sussex.

Ingredients

Bramptons will supply the duck breast which will already be marinaded in a mixture of rapeseed oil, paprika, ginger, garlic, coriander, star anise, cinnamon, onion, fennel, clove, chilli, sugar, salt and beetroot.

Cooking Instructions
  • Render fat out of the breast by gently pan-frying skin side down for approximately 10 minutes.  Start in a cool pan and very gently heat the pan.
  • Pre-heat oven to 200C.
  • After about 10 minutes, when the skin is crispy, turn the breast over and seal for a minute and then place in the oven for 4-5 minutes, no more.
  • Remove from the oven, wrap in foil and leave to rest for 5 minutes.  This allows the duck to carry on cooking and also relax.
  • Cut into 3 pieces lengthways and serve.
  • Can also be cooked on a BBQ, but be wary of the times as it will cook quicker.
Serve With

To be added.

 

Suggested Wine Pairing from Butlers Wine Cellar

To be added.