Sticky Duck With Chinese Pickled Radishes
This delightful recipe brings together tender duck breasts with a flavorful glaze and a vibrant radish salad. The crispness of the pickled radishes complements the rich, succulent duck, while the fragrant radish leaves add a fresh and aromatic touch. A perfect balance of sweet, savory, and spicy flavors come together to create a truly satisfying dish that is sure to impress your guests. Serve up this dish for a special occasion or whenever you're craving a delicious and unique meal.
— Constant Cookbook
Ingredients
- 2 bunches radishes , sliced, leaves reserved (see below)
- 2 tbsp golden caster sugar
- 1 tbsp white wine vinegar
- 1 tbsp low-salt soy sauce
- 1 tbsp brown sugar
- 1 red chilli , deseeded and sliced
- 1 tsp clear honey
- 1 tbsp low-salt soy sauce
- 1 tbsp rice wine
- 1 tbsp white wine vinegar
- 1 tsp five spice powder
- 2 duck breasts
- 1 tbsp vegetable oil
- leaves from 2 bunches radishes
- 2 garlic cloves , sliced
- 1 tsp low-salt soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
- Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
- For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 663 calories
- Fat Content: 53 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 3.6 milligram of sodium
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