Cuisine
Time
45 min mins
Servings
8 - 10 people people
• Finely slice the spring onions and set aside.
• Place the duck breasts in a medium sized saucepan and cover with boiling water. Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle
• Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel, and cover with salt. Dab one more time to absorb any moisture.
• Heat 1 tbsp vegetable oil to medium-high heat in a frying pan. Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy. Turn the breasts and cook for an extra 4 - 5 minutes.
• Roughly chop the duck breasts, and transfer to a mixing bowl. Add the spring onions the marinade sauces and mix well. Make sure the meat is fully covered with the sauce.
• Let it cool.
