Duck Hoisin with sesame seed salad
800 g duck breast
100 g Hoisin sauce
2 g star anise
2 g fennel seeds
2 g Szechuan peppercorn (or red pepper)
10 g sesame seeds
200 g pakchoi (Chinese cabbage)
200 g green bell peppers
50 g spring onion
200 g carrots
10 g sesame oil
salt
Cut pakchoi cabbage, bell peppers, onion and carrots in thin strips. Crush star anise, fennel seeds and pepper corns and mix with the Hoisin sauce.
Cut some incisions across the skin of the duck breasts; this helps the fat melt easier when fried.
Marinate the duck breasts in Hoisin sauce for at least 15 minutes. Wipe off excess marinade and season the duck breasts with salt. Fry them on mild heat with skin-side down for about 10 minutes, until the skin becomes crispy, turn around and fry for 5 more minutes.
Fry sesame seeds on frying pan, add the sesame oil, vegetable strips and spring onions. Stir-fry fast on high temperature and season with salt.
Slice the duck breasts and serve with the warm salad.