2 medium duck breasts, skin on
½ tsp Chinese five-spice powder
Salt & pepper
1 brown onion, sliced
1 inch piece ginger, finely sliced into matchsticks
1 red chilli, seeds removed and finely sliced
½ cup dried shiitake mushrooms, soaked in hot water and drained
4 tbsp plum sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp Szechuan peppercorns
1 tbsp crispy chilli oil
1 cup canned lychees, drained (keep the liquid)
½ cup snow peas, halved
½ cup green beans, halved
3 spring onions, chopped
1 bunch coriander, finely chopped
1 can water chestnuts, chopped
1 tbsp cornflour
Soak the dried mushrooms in hot water until they have been rehydrated. Drain from liquid and roughly chop.
Using a sharp knife, score the skin across the duck breast and rub 5 spice into each one, then season with salt and pepper.
Place the duck breasts skin side down in a large frying pan and cook on low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. Turn over and brown off the other side, then remove from the pan.
Add in the onions, chilli and ginger to the pan and toss through the duck fat, keep cooking until softened.
Slice the duck breasts and return to the pan. Add in the plum sauce, soy, sesame oil, peppercorns and chilli oil and toss to combine.
Add in the lychees, beans, peas and water chestnuts to the pan and mix through.
Add some of the lychee liquid to a small bowl with the cornflour to create a slurry. Add to the pan and toss through with the spring onions and coriander. Season with salt and pepper. Loosen the sauce with a little bit of water if it’s too thick.