cooking steps

Method:

  1. Lightly score the skin of the duck breasts in a criss-cross pattern (don’t cut into the meat). Season with salt and pepper.
  2. Place duck breasts skin-side down in a cold frying pan. Turn on medium heat and let the fat slowly render out (8–10 minutes) until skin is golden and crisp. Drain excess fat as needed (save for roasting potatoes!).
  3. Flip and cook meat side for 2–3 minutes for medium-rare (longer if you prefer). Remove to rest for 5 minutes.
  4. In a small pan, heat sesame oil. Add garlic and ginger, cook until fragrant. Stir in Mei Mei Spicy Soy Sauce, Sweet Soy Sauce, Hot Honey, and vinegar. Simmer for 1–2 minutes until glossy.
  5. Slice the duck and spoon the spicy soy glaze over the top. Garnish with sesame seeds and spring onions and your favourite topper. Serve with rice or noodles and greens.

ingredients

FLAVOUR SYSTEM
1 · BASE Mei Mei Spicy Soy Sauce, Mei Mei Sweet Soy Sauce
2 · HEAT —
3 · TOPPER — Mei Mei Hot Honey

  • 2 duck breasts, skin on
  • Salt & black pepper
  • 1 tbsp neutral oil

For the glaze:

  • 2 tbsp Mei Mei Spicy Soy Sauce
  • 1 tbsp Mei Mei Sweet Soy Sauce
  • 1 tbsp Mei Mei Hot Honey
  • 1 clove garlic, grated
  • ½ tsp ginger, grated
  • 1 tsp rice vinegar or lime juice
  • 1 tsp sesame oil

To serve (optional):

  • Steamed rice or noodles
  • Stir-fried greens (pak choi, tenderstem broccoli, or spinach)
  • Toasted sesame seeds & spring onion
  • Topper: Mei Mei Crispy Chilli Oil

mei mei sauce used :

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