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Glazed duck breast with braised greens
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Rich duck breast works best with bold, acidic flavours – like those in this sticky, zesty glaze.
2 duck breasts
large pinch chinese five spice
½ tbsp reduced salt soy sauce
1 tbsp honey
½ lemon, zest and 1 tbsp juice
1 tsp caster sugar
1 head essential Waitrose spring greens, shredded
1 tsp coriander seeds, crushed
1 small green chilli, finely sliced (deseeded, if liked
28g pack coriander, leaves and stalks roughly chopped
2 tbsp white wine vinegar
1. Remove the duck from the fridge 20 minutes before cooking. Score the fat in a criss-cross pattern; season. Place, fat-side down, in a frying pan over a medium heat. Cook for 10-12 minutes, until golden and the fat has rendered. Turn over; cook for 5-7 minutes for medium/medium-rare. Set aside to rest under foil.
2. Pour off the fat from the pan, then add the five spice, soy, honey, lemon zest and juice. Boil rapidly for 2-3 minutes, until sticky, then brush over the duck.
3. Meanwhile, in a large pan, warm the sugar with 100ml water until dissolved. Bring to the boil; add the greens, coriander seeds, chilli and coriander stalks. Cover and steam for 2-3 minutes, until just tender. Season and stir in the vinegar and most of the coriander leaves; use the rest as garnish. Slice the duck and serve with the greens, and rice, if liked.
FYI: How to cook duck breast
This cut has a layer of fat that needs to be rendered. Using a sharp knife, slash the fat in a criss-cross pattern; don’t score the meat. Cook, fat-side down, in a frying pan set over a medium heat until golden and crisp, spooning out the excess fat. Then turn the duck over to finish cooking. Duck should be well-rested before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.