I’m pretty proud of this recipe because I completely made it up. I thought about what sort of flavours I would want in the dish and I created a combination that I think has worked wonderfully. It is zingy as well as rich and the textures are many and varied!
- Duck breast - 2
- Chinese five spice - 2 tsps
- Courgette - 1 large
- Spring onions - 3
- lime - Juice of 1
- Gluten free tamari sauce - 2 tbsps
- Fish sauce - 2 tsps
- fresh ginger - 1 thumb size piece
- Mushrooms - 4
- garlic - 1 clove
- chili flakes - 1/2 tsp
- cashew nuts - 15 smashed up
- spinach - 2 handfuls
- toasted sesame oil - 1 tbsp
• Pre heat your oven to 180 degrees.
• Start off by scoring your duck's skin and sprinkle the skin with the five spice.
• Heat your sesame oil in a large wok, put your duck breasts in skin side down and fry for around six minutes, until the skin is golden brown, then turn and cook for around the same time on the other side.
• While the duck is cooking, spiralize your courgette into ribbons or use a julienne cutter or peeler.
• Put your courgette ribbons in a large mixing bowl and add your lime juice, tamari sauce, fish sauce, chilli flakes, garlic and ginger.
• Slice your mushrooms and spring onions and add to the bowl then mix well so that everything is covered.
• When your duck is browned all over, remove from the pan, place in a pyrex dish in the oven and cook for around 15 minutes (this will give you a pink duck - up the time to twenty five minutes for well done). Keep hold of your wok, with the oil and duck fat still in it.
• Ten minutes before the end of the duck's cooking time, heat your wok again, remove the vegetables from the marinade, being sure to reserve the marinade for later, and put the vegetables into the hot work and stir fry, keeping everything moving.
• After five minutes, remove your duck from the oven and allow to sit for five minutes to ensure it's juicy, while you finish off the stir fry.
• While the duck is sitting, add the spinach and cashew nuts and stir quickly until the spinach has wilted.
• Add your reserved marinade to the wok and heat through.
• Slice your duck breast and serve with the delicious, zingy vegetables.