Happy new year let’s hope 2019 is good to us. Over Christmas I really did eat what I wanted so I’m ready for some healthy food. I had an urge for some Asian flavours but something really simple. This duck dish worked perfectly with the spiced crispy skin. I had broccoli with mine which worked so well the yummy sauce.

Ingredients (serves 2)

• 2 duck breasts
• 1 tsp sea salt
• 1 tsp fresh black pepper
• 1 tsp cayenne pepper

For the sauce

• 125ml chicken stock
• 2 tbsp soy sauce
• 2 tbsp shaoxing rice wine
• 2 tbsp runny honey
• 1 tbsp Ginger, minced
• 1 tsp tomato purée
• Juice of 1/2 lemon

Directions

1. Pre heat the oven to 180 degrees fan
2. Mix together the salt and peppers. Score the duck skin in a criss cross pattern. Rub the seasoning all over the skin making sure you get some in the cuts.

1. 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. Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes. Place the whole pan in the oven and cook for a further 10 minutes. Once cooked place the duck on a plate cover with foil and allow to rest for 5 minutes.
2. Make the sauce by adding and whisking all the ingredients into a saucepan. Bring to the boil then simmer for a couple of minutes.
3. To serve, slice the rested duck and put on a plate. Pour the resting juices into the sauce and spoon over. I served mine with steamed tender stem broccoli but you could have rice, noodles or potatoes. Enjoy.