I have no idea what to call this dish. What I had in mind when I started this dish was different when it was finally cooked. I wanted to make char siew duck and made reference my my previous pig cheek char siew recipe. It turned out delicious but tasted nothing like char siew. So I was stuck at the name of this dish.
The beautiful duck breasts with a thigh attached to it was from Pepe’s duck at the Eveleigh farmers market. It has been hiding behind my freezer for the longest time ever!
I reckon the culprit might be the Gochujang or Korean chilli sauce that I have added. The idea was have a little heat but it changed how it tasted. Mister also mentioned that it tasted more like soy duck than char siew.
See how the skin is glistened with flavour? It is very soft and jelly like. I love the texture.
- 4 duck breasts with the drumstick (about 750g)
- 1tbsp of finely chopped garlic
- 3tbsp of light soy sauce
- 2tbsp of oyster sauce
- 1tbsp of dark sauce
- 1tbsp of Gochujang or Korean chilli sauce
- 3tbsp of sugar
- 300ml of water
- Score the skin of the duck breasts and then marinate it with the garlic, light soy, oyster sauce, dark sauce, sugar and Gochujang for at least 2 hours or overnight
- Heat the non stick pan to medium heat and then place the duck breasts skin side down to render. Leave it for a out 5 mins at medium heat. Add the rest of the marinade into the pan and allow it simmer for another 5 mins. Turn the duck so that the skin face up. Add about 300ml of hot water. Turn up the heat until the liquid starts to bubble. Turn down the heat to a simmer, cover and allow it to slow cook
- Turn the duck breasts after 30mins and allow it to simmer for another 30mins. Open the cover and then allow it to cook until the liquid evaporates. Turn the duck breast for a couple more times. It should be all coated with dark sticky sauce
- Allow it to rest so it cools down enough to slice through the tender meat. Serve with rice