Dilmah Real High Tea
09/12/14

SMOKED “FIVE” SPICES DUCK ON MANTOU

Recipe by Usmarini binti Amril and Yam An Nie, Shangri-La, Kuala Lumpur  – National Winner Dilmah RHT Challenge Malaysia 2014

5 Spice Duck
2pcs large skin on duck breasts
1 tbsp 5-spice powder
1 tbsp white rice
1 tsp kosher salt
4pcs mantou
olive oil

To be tossed with duck
80g cucumber (julienne)
10g spring onion ( julienne)
10g red chili (julienne)
5g sesame seed
20ml sesame oil
50ml Hoisin sauce
5g garlic chips

Hoisin Sauce
4 tbsp soy sauce
1 tbsp black bean paste
1 tbsp honey
2 tsp white vinegar
1/8 tsp garlic powder
1/8 tsp onion powder
2 tsp sesame oil
1 tsp Chinese hot sauce
1 clove garlic

Method:
5 Spice Duck
Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck in a diamond pattern, making slashes about 3/4 in. apart, to allow fat to render easily. Put 1 tbsp. 5-spice and kosher salt. Sprinkle powder on fat side of duck and pat in so that it sticks. Dredge underside of duck with any spilled powder.
Preheat oven to 450°. Heat a cast-iron pan (or other heavy, ovenproof pan) over high heat, 1 to 2 minutes, until it’s nice and hot but not smoking. Gently place duck, skin side down, in pan. Reduce heat to low and cook 15 to 20 minutes, or until most of fat has rendered and has formed a crisp, deeply browned crust (it will look brown rather quickly due to the spices, but keep going until it’s crisp).
Season meat side of duck with a little kosher salt and, using tongs, gently turn over. Slide pan into oven and roast 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done (cut to check). Avoid overcooking; meat will be tough. Remove duck from oven and transfer to a cutting board to let rest 5 minutes.
Meanwhile slice the mantou. Heat up a pan, drizzle w some olive oil pan fried on both sides. Remove from the pan when they turn golden brown.
Slice duck thinly, toss with the Hoisin sauce, cucumber, spring onion sesame oil, and place on top of the mantou. Garnish with a bit julienne spring onion, garlic chips and red chili.

Hoisin Sauce
Place all ingredients in a mixing bowl and whisk until it emulsifies.

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