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Ingredients
1 duck breast
50g basmati rice
50g coconut milk
10g palm sugar
One stick lemon grass
Salt
Cracked black pepper
30g butter
50ml honey
10ml soy sauce
20g Szechuan pepper
10g coriander seeds (or dried)
10g cumin seeds (or dried)
Stem ginger to garnish
Baby chart leaves to garnish
Method
Preheat the oven to 200°C. On the stove top, add the rice, coconut milk, lemongrass, crushed palm sugar and salt to a small saucepan along with 50ml water, bring to the boil and then simmer gently until fluffy and cooked through.
Meanwhile, heat a non-stick pan over medium-high heat. Cook the duck for 3–4 minutes, skin side down, or until the skin is golden and starting to crisp. Remove the pan from the heat, place the pan in the oven and cook for a further 5–8 minutes. Then remove and set aside to rest until serving. This is for a medium-cooked duck, leave in the oven for a further 5 minutes for well cooked meat.
Toast the Szechuan pepper, coriander seeds & cumin seeds in a hot dry skillet or frying pan over a medium heat, until fragrant. This should take approx. 1-2 minutes. Crush the seeds. Place the honey, soy sauce, crushed spices add into small pot add boil together until reduced.
In a separate pot, blanche the broad beans for 1-2 minutes. Alternatively, flash fry in the pan once you remove the duck and set it aside to rest.
To serve, make sure all the elements are hot. Glaze the duck with the Szechuan sauce. Add a serving of sticky rice to the plate, top the rice with the medium-cooked duck breast . Add garnish to the side of the plate, then drizzle over the dressing and serve immediately.