Black Bean Duck Breast, Garlic and Chilli Pac Choi and Rice Noodles

This is just bloody yummy, its dead easy to make and to be honest the effort you have to put in isnt as much as the final dish looks like. As ever i would urge you to play around with the recipe suit your own tastesbut try this for starters.


2 Duck Breasts
2 tbs Fermented Black Bean Paste
3 Cloves of Garlic
1 Inch Ginger
1 Red Chilli
1 tbs Dark Soy
100ml water
1 tbs Demerera Sugar
3 tsb Rice Wine Vinegar
2 Packs of Ready to Wok Rice Noodles
3 Heads of Pac Choi
Spring onion

Ok first score the skin of the duck in a criss cross pattern. Season both sides with a little seasalt. Place skinside down in the frying pan on a low heat to the fat renders slowly away. Keep pouring off the fat as it comes out. Turn over the breast to seal the underside. Remove from the pan and turn up the heat. Place the duck back in skin side down and fry until skin is a dark golden colour and crispy.

Take out the duck once more and in the same pan turn down the heat to moderate and add 2 cloves of chopped garlic, 1/2 large red chilli, finely chopped ginger. There ought to be a little duck fat so you wont need more oil. After a couple of minutes when the garlic is soft add the soy sauce, black bean paste, rice wine vinegar and sugar. Let it bubble gently away for a couple of minutes then place the duck breasts back in skin side up. The sauce will naturally thicken as you continue to cook the duck rolling the breast over so the sauce glazes the breast. This will take about 10 minutes. If the sauce reduces too far add a little water.

Ok so time this right. When your 10 minutes is up for cooking the duck, take it out and leave to rest fr 5 minutes or so. In a clean frying pan add a drop of vegetable oil and add a chopped clove of garlic and about 1/4 of a chilli finely chopped. Add in your Pac Choi and fry moving around the pan for a couple of mintues. Meanwhile drop your noodled in to a little boiling salted water for a minute, drain and add in your chopped spring onion.

Carve your duck, serve the Pac Choi in a separate bowl and add the noodles to another. Drizzle the sauce over your duck and serve.


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