This recipe was handed down to our executive chef Kenny Ting by his grandfather. It was his specialty dish and he used to make it over charcoal in the open outdoor kitchens we have back home in Sarawak, Borneo Island.
He used to smoke the whole duck for a special occasion like Chinese New Year but we at Concubine have modified it slightly using breast fillets.
– 500g duck breast
– 1 teaspoon salt
– 2 tablespoons Shaoxing rice wine
– 1 teaspoon Chinese 5 spice powder
– 2 tablespoons light soy sauce
– 1 pinch chilli powder
– 1 cup jasmine rice
– 1 cup jasmine tea
– 1 cup salt
– 1 cup sugar
– Heavy duty foil
– 2 cups chopped ripe plums
– 150 mL water
– 1 cinnamon stick
– 3 whole cloves
– 1 whole star anise
– 50g soft brown sugar
– 1 tablespoon fish sauce
– 1 tablespoon lemon juice
1. Marinate the duck breast overnight with ingredients listed in the ‘duck breast’ section.
2. Using a wok to smoke, make a foil basket containing ingredients listed in the ‘smoking process’ section.
3. Put basket in the wok then place a wire rack above the foil basket.
4. Rest duck breast on the wire rack and cook on high heat until the smoke starts billowing heavily.
5. Cover wok, reduce heat to medium for 20 minutes and then let it rest for another 20 minutes.
6. To make the plum sauce, combine all ingredients listed under ‘plum sauce’ in a saucepan and simmer over medium heat until the plums are soft.
7. Slice duck breast into thin slices, brush on plum sauce, and serve with segmented mandarins or orange pieces on top.
A Gouger Street favourite, Concubine is a multiple award winner of the Best Chinese Restaurant (South Australia) in the Restaurant and Catering Awards, and a Finalist for Best Chinese Restaurant nationally.
With spaces to suit an intimate dinner for two or a banquet with friends, we pride ourselves on fresh, delicious food and a relaxed yet refined atmosphere.
Head upstairs to discover the Shanghai Room or peek behind the bookcase for a surprise!