Sautéed duck breast with apricots, green peppercorns and five spice
Phil Vickery is going seasonal this week, as he creates an autumnal duck dish with an Asian inspired twist of spices and Chinese greens. He'll also show us a perfectly matched dessert of apples in Calvados sauce.
4 medium duck breasts, scored through the fat not the flesh
2-3 pinches Chinese five spice
1 small can (350g) apricots in syrup
4-5 tbsp green peppercorns in brine
Juice of 1 large lemon
Pinch of sugar
4 pak choy, cut into quarters lengthways
2-3 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin
1. Heat a non stick pan with no oil.
2. Sprinkle over the duck breast the five spice powder, rub in well and season well with salt and pepper.
3. Place skin side down into the pan and cook until the fat runs, say 6-7 minutes.
4. Turnover and cook for a further 2-3 minutes, remove cover with foil and leave to rest for 10 minutes, do not overcook.
5. Meanwhile, place the apricots and juice into a liquidiser, add 1 tbsp of peppercorn juice and peppercorns and blitz well.
6. Pour into a small bowl and season well with salt, pepper, sugar, lemon juice and five spice, add a few whole peppercorns.
7. Sauté half the pak choy in hot oil in a wok or frying pan with a little five spice (two batches)
8. Once wilted slightly add half the soy and mirin, stir well.
9. Spoon into a bowl, then wipe out the pan or wok with kitchen towel and repeat.
10. Slice the duck across the grain, into 6 or 7 slices, drain well.
11. Spoon the pak choy into the middle of a plate or bowl, lay over the duck and drizzle with the sauce.