Recipes
Iris Lee Tsai's Brown Sugar Pan Fried Duck Breast
Episode 526: Black Lychee Tea/Brown Sugar
Serves 4
Ingredients
2 slices ginger, finely chopped
2 cloves garlic, finely chopped
1 scallion, finely chopped
1/2 cup soy sauce
1/2 cup Shaoxing wine
2 tablespoons hoisin sauce, plus extra for garnish
1/4 cup plus 2 tablespoons brown sugar
2 duck breasts
1/4 cup black lychee tea
2 teaspoons toasted Szechwan peppercorns
1 Bibb lettuce heart
8 Chinese pancakes
Cornstarch slurry, to thicken, if necessary
Canola oil for cooking
Kosher salt and freshly ground black pepper
Directions
In a plastic bag, combine ginger, garlic, scallion, soy sauce, Shaoxing wine, hoisin sauce
and 2 tablespoons brown sugar. Stir to dissolve sugar. Add duck breasts and marinate for
at least 1 hour. In a second plastic bag, combine black lychee tea, Szechwan peppercorn and 1/4 cup brown sugar. Remove duck breasts from marinade, (reserve marinade), and place in second bag. Shake until well coated. In a large saute pan over medium heat coated lightly with oil, sear breasts on both sides until golden brown and cooked through. Remove duck breasts to a cutting board to rest. Pour the reserved marinade into the hot pan and bring to a boil; reduce to sauce-like consistency, adding cornstarch slurry to thicken, if necessary. Thinly slice duck and place slices on top of bibb lettuce leaves. Wrap duck slices in Chinese pancakes brushed with hoisin sauce and scallions. Optional: you can add sliced cucumber in the pancake wrap.
"Tastes as good as Peking duck." -- Iris Tsai
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