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Gressingham Duck Breasts340g
340gItem price
£10.00Price per unit
£29.42/kgSucculent duck with a crispy skin paired with cool-yet-spicy cucumbers. Once cooked, cucumbers have a texture similar to that of the white part of pak choi – both chopped pak choi or sliced green beans could be used instead, if you prefer.
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Rick Edwards & Emer Kenny on episode 4, season 3 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Use a sharp knife to score a criss-cross pattern on the skin of the duck breasts. Mix together the sugar, salt and five-spice. Rub the mixture all over both sides of the duck. Lay the breasts skin-side-up and in a single layer on a plate. Chill, uncovered, for at least 1 hour, or ideally overnight.
Wash the spiced salt from the duck breasts and pat dry with kitchen paper. Place them, skin-side-down, into a cold frying pan. Cook over a low heat for 10-12 minutes, until the skin is golden all over. Rendering the fat slowly this way gives crispy skin, so resist increasing the heat to speed things up. Turn the duck breasts over and cook for 4 minutes more for medium, or 5 minutes for well done. Set aside to rest.
Meanwhile, pour off all but 2 tbsp fat from the frying pan. Return the pan to the heat and add the cashews. Stir fry 2 minutes, or until they get a little colour. Add the chilli and garlic and stir for a few seconds, until aromatic. Tip in the cucumber and stir fry for 1 minute.
Combine the soy, rice vinegar and caster sugar, then pour over the cucumber, stirring until coated in a thick, glossy sauce. Serve with the duck, sliced, garnished with coriander and chilli if using, and white rice.
To boost the veggies, Angela added pak choi and purple sprouting broccoli to the stir-fried cucumber.
Cave de Turckheim Gewurztraminer
Typical values per serving when made using specific products in recipe
Energy | 1,821kJ/ 435kcals |
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Fat | 22g |
Saturated Fat | 5.9g |
Carbohydrates | 13g |
Sugars | 9.6g |
Fibre | 2.4g |
Protein | 44g |
Salt | 4.7g |
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