Delicious Doesn't Have to be Difficult!

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With just a little bit of time and following what are really simple directions you will yield a duck coated in a glaze of piquant flavors from a unctuous reduction, served with a cooling cucumber and asparagus salad.  Look at that beautifully bronzed skin which not only will be crispy and full of flavors along with the anticipation of what you know will be tender, juicy duck breast meat!

Aromatic Duck with Asparagus and Cucumber Salad

Serves 2

Total time:  60 minutes plus overnight marinating

Ingredients

Aromatic Duck

1  2 lb duck breast

1 onion, peeled and quartered

2 red chillies, halved

3 oz of fresh ginger, peeled, roughly chopped

1 garlic clove, halved

2 cinnamon sticks

3 star anise

1 large orange, halved

1 handful of coriander, stalks only

1 cup of port

4 tbsp of hoisin sauce

2 tbsp of soy sauce

2 tbsp of clear honey

2 quarts (64 oz) of chicken stock

2 celery sticks, halved

1 leek, halved

2 carrots, quartered

Asparagus and Cucumber Salad

6 asparagus, stems removed, halved length ways

1 cucumber

3 spring onions, sliced length ways

4 radishes, sliced length ways

1 tsp chives, chopped

1 tbsp of chervil, chopped

1 dash of lemon juice

salt

ground black pepper

olive oil to lightly coat and toss

Aromatic Duck

Place the onion, celery, leek, carrots, chillies, ginger and garlic into a large bowl. Rub the duck all over with a little salt and place on top of the vegetables. Cover with cling film and leave to marinate for 15-30 minutes, or for best results leave overnight in the fridge.

Preheat the oven to 450°F. 

Heat a large frying pan until hot and add the duck breast, skin-side down. Fry for 4-5 minutes, turning frequently, until browned all over.

Remove the duck from the pan and set aside to rest on a cooling rack. Remove some fat from the frying pan, leaving about two tablespoons. Add the vegetables from the bowl, the cinnamon sticks, star anise, orange and coriander stalks and fry for five minutes.

Add the port to the vegetables and cook for a further five minutes, or until the volume of the liquid has reduced by half.

Stir in the hoisin sauce, soy sauce and honey, then add the chicken stock. Place the duck, skin side up, into the frying pan, cover with parchment paper and cook for 20 minutes. Turn the duck over and cook for a further 15 minutes.

Remove the duck from the frying pan and place onto a cooling rack set over a roasting tray. Strain the liquid in the frying pan through a sieve into a large saucepan and cook until the liquid has reduced to the consistency of a syrup.

Reduce the oven to 400°F. Brush the duck all over with the reduced liquid and roast for 10-12 minutes, or until golden-brown.

For the salad, mix all of the ingredients together in a bowl and season to taste with salt and freshly ground black pepper. Serve the whole crown at the table to carve. Best served with traditional Chinese pancakes or steamed rice.

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