This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Ingredients
2 tablespoons sea salt
1 tablespoon Sichuan pepper
1 X 2kg duck, washed and excess fat removed
500ml chicken stock
2cm piece ginger, sliced
1 clove garlic, smashed
2 green onion, sliced
2 star anise
1 cinnamon quill
1/4 cup Shaoxing wine
2 tablespoons light soy sauce
1 tablespoon white sugar
Method
For best results, use Breville Quick Touch™ Crisp Microwave
Place salt and Sichuan pepper into a dry frying pan and warm gently over medium heat for 2-3 minutes or until fragrant. Remove and cool
Pound in a pestle and mortar or grind in a spice grinder until finely ground
Cut duck into serving pieces, legs, thighs and breasts cut in half across the bone. Remove wing tips and reserve for stocks. Prick skin of each piece of duck several times with a fork. Weight duck pieces
Rub salt spice mix evenly over the skin of each piece of duck. Place onto the crisper tray in a single layer and cover loosely with cling wrap; refrigerate
Place stock, ginger, garlic, green onion, star anise, cinnamon, shaoxing wine, soy and sugar in a large microwave-safe bowl
Select 100% power and dial up 6 minutes. Pause program and stir halfway through. Cool slightly
Ladle stock around the duck until it comes halfway up the meat and bone; leaving the skin and fat above the liquid
Select SMART COOK CHICKEN and dial up 200g less of the actual weight. Place elevated crisper pan on the turntable and Press START button
Once finished select Grill Only and dial up 6 minutes. Press start button
