Suzanne’s Duck Breast with Blackberry, Cardamom and Chilli Dressing

Ingredients (Serves 2)

  • 2 tbls Suzanne’s Blackberry, Cardamom and Chilli Dressing
  • 2 duck breasts
  • 1 tbls sunflower or light olive oil
  • a good pinch Chinese 5 spice powder
  • 1 clove of garlic, peeled and crushed
  • Half a thumb length root ginger, chopped finely
  • 4 spring onions, shredded diagonally
  • 150g Pak choi or mangetout peas
  • 1 tbls soy sauce

Instructions

  1. Heat the oil and place the duck breasts, skin side down, and cook for 8 minutes. Drain off excess fat and reserve juices. Turn over and cook for a further 3 minutes. Rest in fridge for 30 minutes or up to 24 hours.
  2. Preheat oven to Gas Mark 7 / 220C
  3. Drizzle the 1 tbls Suzanne’s Blackberry, Cardamom and Chilli Dressing over the skins and cook 10-15 minutes to colour and crispen the skin
  4. Meanwhile stir fry the garlic and ginger in the oil to soften and the add spring onions and pak choi
  5. Stir fry 3-4 minutes until just tender. Add soy sauce and 1 tbls Suzanne’s Blackberry, Cardamom and Chilli Dressing and the remaining meat juices from the duck and boil 1 minute to reduce and thicken a little.
  6. Slice the duck breasts and serve on top of the greens with the sauce drizzled over