Seared duck with rum, litchis and
Javanese pepper
Seared
duck with rum, litchis and Javanese pepper
The flavour combinations
·
6 medium duck breasts, skin on
·
2 – 3 Javanese peppercorns or 5ml (1 tsp) mixed peppercorns,
crushed
·
125ml (½ cup) dark rum
·
25ml raw or soft brown sugar
·
5ml (1 tsp) fresh ginger, minced 250ml (1 cup) fresh
longans or litchis, pitted
·
Sea salt flakes, to taste
·
Noodles or steamed rice, to serve
How to do it
1. Score the duck breasts evenly on the fat side and dress with the
pepper. Place fat-side down in a hot pan and sear the breasts over medium-high heat,
4 – 5 minutes. Pour off the excess fat and turn the breasts to the meat side
for 1 – 2 minutes. Remove the duck breasts from the pan and set aside to rest.
2. Deglaze the hot pan with the rum, and add the sugar and ginger.
Reduce the liquid by half and add the longans or litchis. Simmer for 1 minute
until just heated and spoon the sauce over the duck. Season to taste.
3. Serve with noodles or steamed rice.
