Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chilli Salt Duck Breasts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chilli Salt Duck Breasts

    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 12 to 14 minutes, plus cooling
    • Total time: 22 minutes to 39 minutes 40 minutes

    Serves: 6


    • 4 x 200g duck breasts, skin trimmed of excess fat
    • 2 tbsp plain flour
    • 3 tsp mild chilli powder
    • 1 large red chilli, deseeded and finely sliced on the diagonal
    • 2 salad onions , trimmed and julienned
    • vegetable oil for deep-frying
    • lemon wedges
    • Szechuan Pepper And Salt
    • 3 tsp sea salt
    • ½ tbsp Szechuan peppercorns


    1. First make the Szechuan pepper and salt. Place the peppercorns and salt in a heavy-based frying pan over a medium heat. When the peppercorns begin to pop and become aromatic, take off the heat. Cool, then grind to a powder with a pestle and mortar.
    2. Arrange the duck breasts on a heatproof plate and position inside a steamer over a wok of boiling water. Steam for 8–10 minutes until just cooked. Cool on a plate for 25 minutes.
    3. Meanwhile, in a large bowl, combine the flour, chilli powder and salt. Coat the duck breasts in this mixture, shaking off any excess. Heat the oil in a large hot wok until the surface seems to shimmer slightly. Add the duck breasts and deep-fry for about 1–2 minutes or until just cooked through. Cut diagonally into 1cm slices and garnish with the chilli and salad onion. Serve with the Szechuan pepper and salt, lemon wedges and a refreshing cucumber salad.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    An off-dry wine with plenty of acidity, such as a cracking German Riesling, would cut through the fat of the duck


    Average user rating

    3 stars