A mouth-watering duck dish full of aromatic Asian spices and flavours. This recipe uses the Breville Quick Touch™ Microwave - with Smart Settings that take the guess workout out of cooking, reheating and defrosting.
Place salt and Sichuan pepper into a dry frying pan and warm gently over medium heat for 2-3 minutes or until fragrant. Remove and cool
Pound in a pestle and mortar or grind in a spice grinder until finely ground
Cut duck into serving pieces, legs, thighs and breasts cut in half across the bone. Remove wing tips and reserve for stocks. Prick skin of each piece of duck several times with a fork
Rub salt spice mix evenly over the skin of each piece of duck. Place onto a tray and cover loosely with cling wrap; refrigerate
Place stock, ginger, garlic, green onion, star anise, cinnamon, Shaoxing wine, soy and sugar into a large microwave-safe bowl
Select 100% power and dial up 10 minutes. Pause program and stir every 2-3 minutes. Cool slightly
Arrange duck pieces into a casserole dish large enough to hold all the duck in a single layer. Pour in stock with all aromatics until it covers the meat and bone; leaving the skin and fat above the liquid
Select 80% power and dial up 25 minutes. Press START button
Preheat a grill on high heat. Remove duck from dish and place onto a baking tray. Score duck skin 2 or 3 times and grill 2-3 minutes or until crisp and golden
For fragrant duck like this, a spice grinder or mortar helps unlock the aromatics, while a generous casserole dish and a reliable microwave make the gentle braising step surprisingly effortless before finishing under the grill.
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