Cooking Method: Pan-frying, Baking.

 

Ingredients

•• 2 Duck breast

•• 100g Cucumber (sliced into sticks)

•• 100g Spring onion (finely sliced)

 

MArinade

•• 1 tsp Chinese five spices power

•• 2 Tbsp Lee Kum Kee Premium Light Soy Sauce

•• 10g Spring onion (finely chopped)

•• 1/2 tsp Rosemary leaves

 

Two Sauce Mix for Dipping:

Option 1:

•• 3 Tbsp Lee Kum Kee Plum Sauce

•• 1 Tbsp wasabi

•• 1 Tbsp white wine or wine

•• 1 Tbsp hot water

 

Option 2:

•• 1 Tbsp Lee Kum Kee Oyster Sauce

•• 3 Tbsp Lee Kum Kee Peking Style Sauce

•• 1 tsp Sesame Qil

•• 1 tsp Sugar

•• 2 tbsp Hot water

 

Method

1. Marinate duck breasts with marinade mix overnight.
2. Pan fry the duck breasts then put in a 200°C oven for 15 minutes
   or until cooked through.
3. Serve with the two special dipping sauces or along with
   Chinese pancakes, cucumber and spring onions.