Chinese Lemon Crispy Duck
Succulent, juicy duck with a delicious lemon sauce
Serves
4Prep
20 minsCook
30 minsMethod
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Preheat oven to 190°C.
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In a small saucepan bring the caster sugar, stock, lemon juice, rice vinegar and garlic to a boil and then reduce to a simmer for 10mins.
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In a small bowl combine the corn starch with 2 Tbsp cold water before whisking into the lemon mixture on the stove. Allow to simmer for another 5mins while the sauce thickens.
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Cook the rice as per packet instructions.
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To cook the duck breasts, pat the skin dry, score and lightly season with salt. Place skin side down in a pan on medium heat using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck breasts to preheated oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
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Serve the duck on a plate drizzled with lemon sauce. Sprinkle with chilli flakes and coriander. Serve alongside rice.
Ingredients
- 1 x pack 380g Luv-A-Duck, Duck Breast
- 5 Tbsp caster sugar
- ½ cup chicken stock
- 2 lemons, juice and zest
- 1 tbsp rice vinegar
- 2 garlic cloves, chopped
- 1 Tbsp corn starch
- 2 tsp chilli flakes
- 2 Tbsp coriander
- 1 cup white rice, cooked