Rioja match: Bring on the Rioja Rosado whenever there are chopped fresh chillies. The glorious pink colour complements the chillies, while its character of freshly picked fruits matches the sweetness of the duck and the balsamic dressing. Selected by Sarah Jane Evans MW.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 mains/6 starters
For the duck:
2 duck breast
1 thyme sprig
1 tbsp olive oil
1 tbsp five spice
For the dressing:
1 red chilli, deseeded and finely chopped
2 tbsp caster sugar
80 ml light soy sauce
1 tbsp balsamic vinegar
1 tbsp sesame oil
juice of 1 lime
For the salad:
200g watercress or rocket
1 ripe, firm mango, cut into pieces
1 small cucumber, cut into ribbons
6 spring onions, finely sliced
2 tbsp sesame seeds, toasted
90g bean sprouts
Preheat oven to 180°C/160°C, gas Mark 4.
Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 minutes, then turn and add the thyme, five spice, olive oil and butter. Allow the butter to melt, basting the duck with the juices, and transfer everything to a small roasting tin before finishing in the oven for 5-6 minutes.
When the duck is ready, baste again with the juices and rest while you prepare the dressing and salad.
Place all the dressing ingredients into a small bowl or jam jar, combine the dressing ingredients, shake or whisk well and set aside.
Arrange the salad leaves in a large bowl or plate and scatter over the mango, cucumber and spring onion.
Slice the duck and pile onto the salad leaves.
When ready to serve pour over the dressing and sprinkle on the bean sprouts and sesame seeds to serve.
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