Chinese-style Duck with Fruit

A lacquered, crispy skin hiding tender meat. The dark, glossy reduced sauce coats the tangy pineapple chunks. The scent of star anise and five-spice hits you as soon as you open the pan.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 466
• Protein: 44 g
• Carbs: 29 g
• Fat: 12 g

Ingredients

• 800 g Duck fillet ( skin scored )
• 400 g Ananas comosus (L.) Merril ( diced )
• 4 tbsp soy sauce
• 2 tbsp Honey
• 2 tbsp Rice vinegar
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 1 tsp five spice powder
• 2 piece star anise
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )

Instructions

1. Duck preparation

   Score the skin of the duck fillets with the tip of a knife without cutting into the meat. This allows the fat to render evenly and the skin to become crispy.

2. Searing the skin

   Start cooking in a cold pan, skin side down. Render the fat over medium heat until the skin is deep golden and crispy. Remove excess melted fat during the process.

3. Caramelizing fruit and aromatics

   Remove the duck and set aside. In the same pan, toss in the minced garlic, ginger, and pineapple chunks. The fruit should color on the edges and soak up the pan juices.

4. Final glazing

   Deglaze with rice vinegar, add honey, soy sauce, and five-spice. Return the duck to the pan, meat side down. Let the sauce reduce until it coats the back of a spoon and becomes syrupy.

Chef's tips

• Don't throw away the duck fat; filter it and keep it for sautéing potatoes.
• The sauce is ready when it forms large bubbles and shines like a glaze.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan to maintain skin crispiness.