INGREDIENTS
For the duck:
2 tbsp sunflower oil
4 x small free-range duck breasts, halved
For the sauce:
4 tbsp Hoisin sauce
4 tbsp water
2 tbsp rice vinegar
2 tsp light soy sauce
1 garlic clove, grated
2 tbsp dry roasted peanuts, roughly chopped
½ tsp chilli flakes
For the beans:
200g (8 oz) snake beans or green beans
200g (8 oz) runner beans shredded
1 tbsp sunflower oil
1 tbsp sesame seeds, toasted
2 tsp poppy seeds
1 tbsp toasted sesame oil
To serve:
1 fresh red finger chilli, finely sliced
Coriander
Recipe continues
METHOD
Remove the skin from the duck breasts, season really well with sea salt, place in a hot frying pan with another heavy pan on top to weight it down. Cook for 4 minutes until really crisp. Then drain well on kitchen paper. If you are short of time place in a deep fryer and cook for 1-2 minutes then drain as above.
Place all the ingredients for the sauce in a heavy-based saucepan bring to a simmer the lower the heat and allow to reduce until syrupy.
Drop the beans into salted boiling water and cook for about 2 minutes until just tender.
Heat a heavy-based frying pan with the sunflower oil then season the breast with salt and black pepper and place in the frying pan. Cook for 1-2 minutes each side then allow to rest.
Heat the sunflower oil in a wok, then drain the beans and add to the wok along with the sesame seeds and the poppy seeds. Stir-fry over a high heat for a few seconds before adding the sesame oil and a tbsp of the sauce.
To serve, slice the duck on the angle and cut the crispy skin into strips. Divide the beans between four warmed plates, place a sliced duck breast on top, drizzle over the sauce and finish with some crispy skin strips.