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Flavour Escape : The Rum Island (part 1) - Seared duck with rum, litchis and Javanese pepper

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Seared duck with rum, litchis and Javanese pepper

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.

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