This “Fast & Furious” Duck recipe is a quick and simplified version inspired by the more complex “Angry Duck” dish, which requires sichuan peppercorns with Chinese black vinegar that might not be readily available. With fewer ingredients and less effort, you can still achieve a similar bold and spicy flavour. Perfect for a weeknight dinner when you’re craving something a little more adventurous without the fuss.
The previous Angry Duck recipe I made, can be found here.
Ingredients
- 2 large duck breasts
- 15g minced garlic
- 15g minced ginger
- 10ml salt
- 1 Tbsp black peppercorns
- 4 dried red chillies, crushed
- 2 spring onions, chopped
- ½ large red pepper, diced
- ½ large green pepper, diced
- 2 mild fresh chillies, chopped (optional)
- 100g mushrooms, chopped
- 80g spinach, shredded
- 1 Tbsp soy sauce
- 2 Tbsp rice wine
- 1 Tbsp brown sugar
- Chopped spring onions for garnish
- Chopped fresh chillies for garnish (optional)
Method
In a small, dry pan, roast the peppercorns and dried chillies until fragrant. Let them cool, crush in a mortar and pestle, and set aside.
With a sharp knife, score the skin of the duck breasts and rub them with the salt.
Heat a large pan over low heat. Place the duck breasts skin-side down in the pan and cook for about 10 minutes to render most of the fat from the skin. Turn the heat to high to crisp the skin (about 2 minutes), then turn the breasts over and cook for another minute. Remove from the pan and set aside to cool slightly. Note that the duck should still be very pink inside.
Turn the heat to medium and add the crushed peppercorns and chillies. Fry the mixture for about 2 minutes.
Add the garlic and ginger, and fry for another 2 minutes.
Add the spring onions, red pepper, green pepper, and fresh chillies (if using). Fry for another 5 minutes.
Add the spinach and mushrooms, mixing well. Cook until the spinach becomes wilted.
Slice the duck into 0.5cm slices and add to the pan. Stir through.
Serve on noodles, topped with the chopped spring onions.
Notes
- Ensure the duck breasts are still pink inside after the initial cooking to avoid overcooking.
- Adjust the number of fresh chillies according to your preferred spice level.
