This dish takes a while to make but it is worth the effort.
Duck breast is juicy, gamey and flavorful, and needs a wine companion that is lighter bodied, lightly fruity, with good acidity. Wine experts therefore recommend a Pinot Noir. I paired it with a 2013 Williamette Valley Pinot Noir.
Five Spice Roasted Duck breast
Ingredients (serves 4):
800 g duck breast
1 teaspoon five-spice
1 tablespoon ginger juice, grate fresh ginger and squeeze the juice from it
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon akasie honey
3 tablespoons water
3 tablespoons fish sauce
1 red chili pepper or less if you prefer it to be less spicy
The juice from 0.5 lime
Creamed Sweet potato:
2 large sweet potatoes
2 tablespoons coconut milk
1 tablespoon butter
4 spring onion, cut into 2 cm pieces
1 tablespoon soy sauce
Finely score the skin of the duck breast with a sharp knife. Rub the meat side of the duck with ginger juice and the five-spice mix and leave to rest in the fridge for several hours.
Heat a non-stick frying pan and fry the breasts quickly on both sides on high heat.
Pre-heat the oven to 110 C. Transfer the breasts to a baking tray and bake in the oven for about 15 min. Remove the breasts from the oven and add sea salt to the skin side. Place the duck breasts in the frying pan, skin-side down. Fry for 6-7 mins on medium heat, then turn and let them have a few seconds on the meaty side. Then leave the breasts to rest for 5 to 10 mins while you finish the rest.
Quickly fry the ginger and garlic in a small sauce pan. Add the remaining ingredients and simmer. Adjust the balance between the sweet, salt and sour. Adjust by adding water. Add some cornstarch to water and add to thicken the sause.
Sweet potato mash
Peel and cut potatoes into cubes. Boil in salted water until they are soft.
Mash with a kitchen blender until you have a smooth mash. Add coconut milk, butter. Add salt and pepper to taste.
Stir fry the spring onions for a minute and add soy sauce.
To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the ginger sauce and the spring onions.