I do love comfort food. This is one of those recipes we make again and again as it is so tasty. We first saw the original recipe a few years a go on a John Torode’s programme but have adapted it to our liking. You get the fragrant duck with the most amazing crispy skin along with  sweet and sticky vegetables on the side. This really is so yummy, I like my duck just well done whereas Paulie has his medium, we are the same when we have steak too so hopefully the cooking times below means you can serve the duck just the way you like it.

Ingredients (serves 2)

For the Duck

• 2 duck breast, with skin
• 4 tsp five spice powder

For the Stir Fry

• 1/2 red chilli, chopped
• 1/2 aubergine or eggplant, cut into 2cm pieces sides discarded
• thumb piece of ginger, chopped finely
• 50g cherry tomatoes, quartered
• 100g shitake mushrooms, sliced
• 3 tbsp oyster sauce
• small bunch of coriander, roughly chopped

Method

For the Duck

1. Pre heat oven to 190 degrees (fan)
2. Score the duck and rub a tsp of five spice powder onto each side.
3. Put the duck skin side down into a cold pan on a high heat and fry for around 3 minutes until the fat has rendered.
4. Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes.
5. Place the whole pan in the oven and cook for the following rare 10 minutes, medium 15 minutes and well 20 minutes
6. Once cooked place the duck on a plate cover with foil and allow to rest.

For the Stir Fry

1. While the duck is resting add 1 tbsp of the cooked duck fat juices to a wok on a high heat and heat until smoking.
2. Add the aubergine/eggplant to the wok and stir fry for 3 minutes.
3. Add the chilli and ginger and cook for a further minute.
4. Now add the oyster mushrooms and tomatoes and stir fry altogether for 2 minutes.
5. Stir in the oyster sauce and resting juices from the duck and leave to simmer while you slice the duck.
6. Sprinkle over the coriander and spoon onto serving dish with the duck and serve.