nd set sauce aside.
For the crispy duck: Heat remaining oil in
he boil.
Simmer gently for 45 minutes.
Strain, return
For the Duck Rolls:
Cook the rice
For the duck:
Soak the wood chips in water for about 1 hour
ney; mix well.
Cook for 12 to 15 minutes,
o low; cover and simmer for 15 mins, until rice is
de down and sear until crispy. Don't move the breasts
ell.
Clean duck; wipe dry.
Rub duck inside and out
epper flakes and salt. Prick duck skins with fork several times
hen reduce heat and simmer for 5 mins, or until thickened
generously greased
For easy handling have the duck half frozen, remove
oker and render the skin crispy, flip the breast and continue
For the red wine sauce:<
e meat side of the duck breasts and trim away
inely chopped chilies and simmer for 15 mins. Stir in the
For the duck, mix the cinnamon and the
killet over medium heat. Season duck with salt and pepper. Cook
For the marinade, whisk together soy sauce, wine, ginger, oyster sauce, sugar, garlic and sesame oil. Place duck in marinade, turning to coat. Cover and chill 1 hour.
Heat peanut oil in a wok or large frying pan on high. Drain duck, reserving marinade. Cook in 2 batches, 3-5 mins each, until golden and crisp. Remove from wok and drain on paper towels.
Add broccoli to the wok or pan and stir-fry 1 min on high. Return duck to the wok and add the reserved marinade. Stir-fry 1 min, until warmed through. Serve with steamed rice.
Combine all ingredients but the duck and the oil.
Place
Trim excess fat from duck breasts.
Heat a 12-