15 g fresh ginger, peeled, cut in thin slices (2-3mm)
2 garlic cloves
½ – 1 fresh red chilli, deseeded (optional)
700 g duck breast fillets, skin on, or chicken breasts fillets, skin on
2 – 3 tbsp Chinese five-spice powder, shop bought or homemade (see tip) to taste
2 pinches salt, plus extra to taste
1200 g water
2 tsp vegetable stock paste, homemade, or 2 vegetable stock cubes(each for 0.5 l)
80 g soy sauce
200 g white long-grain rice
200 g pak choi or Chinese cabbage cut in pieces
100 g broccoli florets, cut in pieces (2cm)
250 g fresh mushrooms
2 tsp toasted sesame oil (10 g)
3 – 4 tbsp honey (approx. 80 g)
- Place ginger, garlic cloves and chilli in mixing bowl and chop 3 sec/speed 7. Transfer to bowl and set aside.
- Using a sharp knife, score duck skin in a criss-cross pattern. Rub duck all over with Chinese five-spice powder and salt, then place skin side down on Varoma tray and set aside.
- Place water, vegetable stock paste and 40 g soy sauce in mixing bowl. Insert simmering basket, add long grain rice to it and mix well using spatula to wet rice. Set Varoma dish in position and add pak choi and broccoli florets to it. Insert Varoma tray with duck breast fillets, close Varoma and steam 20 min/Varoma/speed 1. Meanwhile, slice mushrooms and set aside.
- Set Varoma aside and remove simmering basket using spatula. Reserve 100ml (1 measuring cup) of the cooking liquid and discard the rest. Drain rice well and transfer to a serving bowl. Separate the rice grains with a fork, then cover with a kitchen towel to keep warm.
- Place sesame oil and reserved garlic-ginger mixture in mixing bowl and heat without measuring cup 1 min/100°C/speed 1. Meanwhile, pat the duck dry with a paper towel.
- Add reserved sliced mushrooms to mixing bowl and cook without measuring cup 10 min/Varoma/Reverse/speed 0.5. Meanwhile, heat a small frying pan over high heat without oil, place duck breasts skin side down in hot pan and press down with a turner for 20 seconds to flatten. Reduce heat to medium and cook for 2 – 4 minutes or until skin is very crisp and most of the fat is rendered out. Turn duck over and cook for a further 1-2 minutes. Transfer duck breasts, skin side up, to serving bowl with rice and cover.
- Drain ¾ of the fat from the frying pan, leaving a little in the pan. Return frying pan to high heat and de-glaze by adding reserved steaming liquid, remaining 40 g soy sauce (2-3 tbsp) and 3-4 tbsp honey. Allow to reduce for a few minutes, watching carefully to avoid burning, until it becomes a sticky glaze, then set aside.
- Add reserved pak choi and broccoli florets to mixing bowl and continue 10 sec/reverse/speed 2. Transfer to a serving dish. Transfer duck breasts to a cutting board, slice diagonally and transfer to serving dish containing vegetables. Drizzle duck with glaze and serve hot with rice.
- To make homemade five-spice powder place 2 tsp Sichuan peppercorns, 3 star anise, 2 tsp dried fennel seeds, 2 cinnamon sticks and 6 cloves in a clean and dry mixing bowl and dry roast 5 min/Varoma/reverse/speed 1. Remove the mixing bowl lid, set mixing bowl aside to cool for 10 minutes, then grind 30 sec/speed 10. Scrape down sides of mixing bowl and grind a further 30 sec/speed 10. Transfer to an air-tight glass jar and store until ready to use.
- Five-spice Tofu with Mushrooms, Asian Vegetables & Rice: For a vegetarian variation replace duck breast fillets with 500 g firm tofu, cut in slices (2 cm), and add a little oil when frying tofu in the pan.