Details:
Level: Easy
Serves: 2
Cook for: 40 minutes
Ingredients for the Pickled Radishes:
2 bunches of radishes, sliced with leaves reserved
2 tablespoon golden caster sugar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 red chilli, deseeded and sliced
Ingredients for the Duck:
1 teaspoon clear honey
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon five spice powder
2 duck fillets
Ingredients for the Radish Leaves:
1 tablespoon vegetable oil
Leaves from the 2 bunches of radishes
2 garlic cloves, sliced
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
Method:
- Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 teaspoons of salt, and leave for at least 30 minutes. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour the dressing over.
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Heat oven to 180C (160C fan/gas 4). For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 minutes until golden.
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Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 minutes, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
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For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts with the pickled radishes and the stir-fried leaves.
