I usually associate duck breast with asian flavours nut I fancied something different. I also had a load of vegetables in the garden so it helped used them up and I’m trying to cut down on carbs. This was a tasty and healthy little number.

Ingredients (serves 2)

For the duck

• 2 duck breast
• 2 tbsp runny honey
• 1 tbsp mixed dry herbs
• 1 tbsp soy sauce
• Good pinch of sea salt and black pepper
• Splash of Worcester sauce

For the vegetables

• A mix of vegetables chopped, I used 2 leeks, tender stem broccoli, trimmed french beans and a bunch of kale
• 300ml of vegetable stock
• 1 tsp of cornflour, mixed with a spasm of water

Directions

1. Pre heat oven to 200 degrees (fan)
2. In a dish add the duck marinade ingredients and give it a good stir to combine an
3. Place the duck breast in the marinade and give it a good rub all over. In a cold oven proof frying pan place the duck breast skin down over a high heat and cook for 2 minutes, flip the duck and cook in the oven for 6 minutes.
4. Once cooked cover with foil and leave to rest covered with foil.
5. For the vegetables add them except the kale and corn flour to a lidded microwave dish cook for 5 minutes. Once cooked add the kale to soften in the residual heat and stir in the corn flour to slightly thicken the broth.
6. Share the vegetables between or serving bowls. Slice the rested duck and place on top. Enjoy 😊