Sticky duck with Chinese pickled radishes

Thursday, 26 October 2017 - 10:35 | Views - 933

Ingredients

2 bunches radishes

2 tbsp golden caster sugar

1 tbsp low-salt soy sauce

1 tbsp brown sugar

1 red chilli, deseeded and sliced

1 tsp clear honey

1 tbsp low-salt soy sauce

1 tsp five spice powder

2 duck breasts

1 tbsp vegetable oil

leaves from 2 bunches radishes

Prep: 15 MINS
Cook: 40 MINS

Method

1)Put the radishes in a sieve over a bowl.

Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr.

Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves.

Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.

2)Heat oven to 180C/160C fan/gas 4.

For the duck, mix the honey, soy.

Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder.

Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden.

Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin.

Leave the duck in the pan to rest.

3)For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted.

Splash with soy, drizzle with sesame oil and scatter with sesame seeds.

Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.

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