Crispy Szechuan duck with braised napa & shiitakes

Name: Crispy Szechuan duck with braised napa & shiitakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup low-sodium chicken broth, divided; 4 garlic cloves, minced, divided; 2 tbsp ketchup; 2 tbsp fancy molasses; 1 tbsp minced ginger; 2 tsp balsamic vinegar; 2 tsp low-sodium soy sauce; 1/2 tsp dark sesame oil; 2 duck breasts, (400 g each); 1/4 tsp salt; 2 227-g pkgs fresh shiitake mushrooms, stems removed; 1 small napa cabbage, cut into eighths lengthwise with core intact

Prep Time20 min
Total Time50 min
Makes4 servings

Photo, Sian Richards.

Duck breasts are available in almost every supermarket. To cross-hatch the skin and fat before cooking, cut right into the fat and stop short just before the flesh.

Ingredients

1 cup low-sodium chicken broth, divided
4 garlic cloves, minced, divided
2 tbsp ketchup
2 tbsp fancy molasses
1 tbsp minced ginger
2 tsp balsamic vinegar
2 tsp low-sodium soy sauce
1/2 tsp dark sesame oil
2 duck breasts, (400 g each)
1/4 tsp salt
2 227-g pkgs fresh shiitake mushrooms, stems removed
1 small napa cabbage, cut into eighths lengthwise with core intact

Instructions

PREHEAT oven to 400F. Line a baking sheet with foil.
WHISK 1/4 cup broth with half of garlic, ketchup, molasses, ginger, vinegar, soy, sesame oil and chili flakes in a small saucepan and set over medium-high. Boil until sauce thickens and reduces to 1/2 cup, 3 to 5 min. Set aside and cover to keep warm. LAY duck breasts, skin-side up, on cutting board. Using a sharp knife tip, cross-hatch skin and fat in a diamond pattern. Sprinkle with salt. Season with fresh pepper.
HEAT a large non-stick frying pan over medium. Place duck, skin-side down, in pan. Cook until skin is golden and crisp, 8 to 10 min. Reduce heat if browning too quickly. Transfer duck, skin-side up, to prepared sheet. Roast until medium-rare, 8 to 10 min. Let stand 10 min before slicing.
RESERVE fat from pan in a small bowl. Add 1 tbsp fat to pan over medium- high. Add mushrooms and sauté until soft, 3 to 4 min. Stir into warm sauce in saucepan. Add 1 tbsp of remaining fat to pan, then cabbage. Sauté for 2 min. Add remaining 3/4 cup broth and garlic, then cover and reduce heat to medium-low. Cook, turning cabbage often, until tender, 5 to 7 min. Divide cabbage among 4 plates. Top with mushroom sauce and sliced duck.

Nutrition (per serving)

Calories 347, Protein 27g, Carbohydrates 22g, Fat 18g, Fibre 3g, Sodium 715mg.

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