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.
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.
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.
- 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.