This is probably the simplest recipe that we have tried so far… Again, it’s from his Fresh Start recipe book.
- 1 tsp Chinese five-spice powder
- 4 duck breasts, skin on
For the salad
- 100g watercress, any tough stems removed
- 2 little gem lettuces, trimmed and leaves separated
- ½ cucumber, halved and sliced at an angle
- 12 radishes, thinly sliced
- 2 handfuls of beansprouts
- 1 long red chilli, deseeded and thinly sliced
- 4 ripe plums or peaches, stoned and cut into slim wedges
For the dressing
- 3 tbsp. hoisin sauce
- 1 tbsp. light soy sauce
- 2 tsp runny honey
- 1 tbsp. rice wine vinegar
- 1 tbsp. light olive oil
- Juice of 1/2 lime.
How did I get on?
The first thing to do was to mix salt and the Chinese five-spice powder together in a small bowl, pat the skin dry with a paper towel and score with a sharp knife and rub in the spiced salt.
The next step was to cook the duck, skin side down, in an ovenproof frying pan on a medium to low heat for about 10 to 15 minutes.
There should be an app whereby you can smell photographs because this smelt so good!
Whilst this was cooking, you can make the salad, which is literally putting all the ingredients, sliced and trimmed, for the salad in a large bowl.
You can then make the dressing, again, mixing all the sauces and oils together in a bowl until well combined.
Then you put the duck into an oven at 200 degrees for about 3 to 4 minutes.
Divide the salad between the serving plates and scatter with mint and coriander leaves, carve the duck into thick pieces and lay on top of the salad.
Another simple dish, not unlike the Tamarind Chicken skewers, the dressing for this dish tasted superb, poured over the duck and the salad, plus with the plums, gave this dish a sweet taste to it. Another variation on a green salad, which was very tasty, I’m loving the addition of fruit to these salads and will be making these in the summer rather than our normal green salad.
Below is a video of this recipe being prepared, very quickly, my husband doesn’t normally work this speedily!!