Sticky duck with Chinese pickled radishes

Name: Sticky duck with Chinese pickled radishes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Chinese, Asian
Ingredients: 2 bunches radishes, sliced, leaves reserved (see below); 2 Tbsps 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 teaspoon clear honey; 1 Tbsp rice wine; 1 teaspoon five spice powder; 2 duck breasts; 1 Tbsp vegetable oil; 1 leave from 2 bunches radishes; 2 garlic cloves, sliced; 1 teaspoon low-salt soy sauce; 1 teaspoon sesame oil; 1 teaspoon sesame seeds

Sticky duck with Chinese pickled radishes is a Chinese main course. This gluten free and dairy free recipe serves 2. One serving contains 492 calories, 47g of protein, and 20g of fat. If you have radishes, brown sugar, low-salt soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Put the radishes in a sieve over a bowl.

Ingredients you will need

Radish

Equipment you will use

Sieve

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.

Ingredients you will need

Sugar

Brown Sugar

Soy Sauce

Radish

Vinegar

Chili Pepper

Salt

Equipment you will use

Bowl

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Duck Breast

Vinegar

Pepper

Honey

Whole Duck

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Glaze

Honey

Whole Duck

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Radish Leaves

Sesame Seeds

Sesame Oil

Garlic

Cooking Oil

Equipment you will use

Wok

Serve the duck breasts whole or sliced its up to you with the pickled radishes and the stir-fried leaves.

Ingredients you will need

Duck Breast

Radish

Equipment

Ingredients

Servings:

2bunches

radishes, sliced, leaves reserved (see below)2Tbsps

golden caster sugar 1Tbsp

white wine vinegar 1Tbsp

low-salt soy sauce 1Tbsp

brown sugar 1

red chilli, deseeded and sliced 1teaspoon

from 2 bunches radishes 2

garlic cloves, sliced 1teaspoon

low-salt soy sauce 1teaspoon

sesame oil 1teaspoon

sesame seeds

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.