Duck is a dish that is always sure to impress! Blow your guests away with this mouth-watering duck dish.
INGREDIENTS
2 duck breasts
125ml Clarks Sticky Plum Sauce
200g mange tout, blanched
2 clove of garlic, crushed
5ml ginger, grated
1-2 red chillies, thinly sliced
4 spring onions, sliced
45ml ponzu
2 lime, juice and zest
30ml honey
20 ml Sesame oil
500g rice noodles, soaked in boiling water until soft
METHOD
In a bowl mix the garlic, ginger, chilli, spring onions, ponzu, lime juice and zest, honey and sesame oil.
Place the duck breasts skin side down in a cold frying pan, and turn onto a high heat. Allow the fat to render and the skin to become golden and crispy before turning over. Add the Sticky Plum Sauce to the pan, and glaze the duck breast.
Place the noodles into a serving bowl and mix with the sauce and mange tout, and stir until well coated. Place the duck on top and serve immediately.
Stylist: Lisa Clark |