I've been well into duckbreast lately, there is an amazing butcher near work where I can pick up two good quality (nice fat-to-meat ratio) ones for £4.50.
I slice it 3/4 of the way in, as thin as I can while holding structure, cover in 5-Spice, drop of oil, pan on a low heat to render out the fat for 10 minutes, then put it on a tray and put some more 5-spice, oil and oyster sauce to deglase the pan and create a source, cover the duck and put it in a tray in a hot oven for 5 minutes.

While that's happening, jullien some spring onion, and sepporate some ramoan lettus leaves.

Once the duck is finished, take it out and leave it for 10 minutes to rest, inside should be blushing-pink, skim off the fat and put the source in a rammikin. Slice the duck as thin as you can, serve letting people create their own little parcels of some of the spring onion, sauce, and duck inside the lettus leaf.

It's a well tasty, slightly impressive, cannipay, starter for two, main for one.
( G/PP 💩💩💩💩💩&#128, Wed 28 Mar 2012, 13:53, 3 replies, latest was 14 years ago)

i absolutely love duck, try it with a raspberry sauce or jus something

(Quintno EXPERIMENT RUINED CANCELLED, LEFT 4EVER, Wed 28 Mar 2012, 13:56, Reply)

I can't get my head around Duck L'oroounge, I know in theory it works, I know the idea of cutting the richness and fat with citrus fruit with a sweet acidic taste is how it 'should' work well, to create a fine balance.
But I think it tastes like an almighty waste of duck, orange, time and effort. It's the english in the 80s knicking what the french did on the 70s as they were the height of culonary cuiseen, and you can date it back to as far as victorian and perhaps even medi-evil times (can't remember exactly), but they're also the people who would eat a mouth full of marzipan in lue of fresh fruit.
( G/PP 💩💩💩💩💩&#128, Wed 28 Mar 2012, 14:03, Reply)

i don't think i've ever had duck a l'orange, it sounds really bad

(Quintno EXPERIMENT RUINED CANCELLED, LEFT 4EVER, Wed 28 Mar 2012, 14:06, Reply)

In my mind, it's like Lemon Chicken from the Chinese, that also doesn't work for me.

( G/PP 💩💩💩💩💩&#128, Wed 28 Mar 2012, 14:35, Reply)

i like lemon chicken sometimes, but the lemon has to be really suttle

(Quintno EXPERIMENT RUINED CANCELLED, LEFT 4EVER, Wed 28 Mar 2012, 14:37, Reply)

It always tastes of melted down push-pops to me.

( G/PP 💩💩💩💩💩&#128, Wed 28 Mar 2012, 14:56, Reply)

Sounds nice.
I will do these in a griddle, fat side down to render most of the fat out but still leaving the meat medium rare. Will be sliced and served on top of mixed vegetable noodles in a Hoisin sauce and steamed pak choi.
( Fucking hell Jeff I am not a robot, Wed 28 Mar 2012, 13:59, Reply)

Them asians sure do know how to treat a duck.
Sounds good, apparently one of the things to do, and personally I CBA with the flaff, is to run a hairdryer over the duck for 30 minutes, to really dry it out.
( G/PP 💩💩💩💩💩&#128, Wed 28 Mar 2012, 14:10, Reply)

Bollocks to messing around like that.

( Fucking hell Jeff I am not a robot, Wed 28 Mar 2012, 14:11, Reply)

I like the idea of Ramone Lettuce

( The Light in Chains don't touch the Pope's boner, Wed 28 Mar 2012, 14:13, Reply)

Grows in the subterranean jungle.

( Fucking hell Jeff I am not a robot, Wed 28 Mar 2012, 14:15, Reply)