Jo Pratt's Monmouth duck with Asian flavours
Ingredients
For the duck:
- 2 duck breasts
- 1 /2tsp Chinese 5-spice
- 1 /2tsp salt
- 2 tbsp runny honey
- 2 cm piece of grated ginger
- 1 tbsp soya sauce
- 1 tsp toasted sesame seeds
For the greens:
- 1 tbsp sesame oil
- 1 garlic clove, chopped
- 2 pak choi, leaves separated
- Couple of good handfuls of kale or chard, shredded
- 1 bunch of spring onions, thinly sliced
- Soy sauce
- Sticky rice, to serve
Method: How to make Honey and ginger duck with stir-fried greens
Pre-heat the oven to 220C/Gas 7.
Score the duck skin a few times and rub the Chinese five-spice and salt all over the skin and flesh.
Heat a frying pan over a low-medium heat and cook the duck, skin side down for about 8-10 minutes allowing the fat to melt, and the skin to turn golden and crisp. Turn over and place in the oven for about 7-8 minutes.
Once cooked, remove the duck from the pan and leave to rest for five minutes. Pour away most of the duck fat, and then return to the heat. Gently fry the ginger then return the duck. Drizzle with the honey and soy sauce. Increase the heat and turn the duck in the pan, until it is coated in the sticky ginger honey.
At the same time, the greens can be quickly cooked. Heat a wok and then add the sesame oil. Cook the garlic for a few seconds before adding the pak choi, spring onions and kale or chard. Stir-fry for a minute or so then add the soy sauce.
Slice the duck and serve with any juices from the pan, sticky rice and the stir-fried greens. Scatter with sesame seeds and serve.
