HOME STYLE WOK FRIED DUCK WITH GARLIC IN BLACK BEAN SAUCE By Chef Anirudh Deshpande, Executive Chef at The Westin Goa

Method:

• Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.

• Season generously with salt.

• Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.

• Flip the duck over and cook for another 2-3 minutes until done to your preference.

• Remove from the pan and set aside.

• Pour off the duck fat, leaving a few teaspoons in the pan.

• Add the ginger, garlic and chillies to the pan and cook until fragrant.

• Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.