I love duck breasts, they’re normally quite expensive but they were on offer in my local supermarket so I decided to get some for lunch, this is a quick and easy recipe, you’ll have it on the table in 20 minutes.
Asparagus is also coming to the end of its British season here, so I want to make the most of it, I absolutely love asparagus.
That’s it, let’s get cooking!
- 2 x duck breast
- 6 x asparagus
- 2 x pak choi
- 4 x spring onions
- 10 x cherry tomatoes
- 200g watercress
- Chinese 5 spice
- Get a nice heavy frying pan/griddle pan on the go, start on a low temperature
- Season the duck breasts with Chinese 5 spice
- Place the duck breasts skin side down in the pan with no oil, start on a low temperature and slowly turn it up, we want to render down the natural fat with in the duck and cook the duck in it, it also helps the skin crisp up. Cook it skin side down for 3 - 4 minutes ensuring you have a nice golden colour on the skin, then into a hot oven at 200.c for 10 - 12 minutes if you want it nice and pink.
- Get the duck out of the pan and wrap each breast in cling film to rest it whilst we cook the vegetables.
- Using the same pan, discard some of the fat, then get back on the heat, add the pak choi first, then the asparagus and cook them for a few minutes so the retain a nice crunch.
- Then the rest is just arranged the salad.