Asian Duck with Citrus Slaw and Crispy Potatoes
Ingredients:
150g red cabbage
2 x carrot
1 handful of fresh coriander
4 x duck breasts
2 garlic clove
4cm fresh ginger
25g honey
1 lime
3 spring onion
1 orange
600g baby white potatoes
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp gluten free soy sauce
Method:
Preheat the oven to fan 200C. Quarter the potatoes, place on a lined baking tray and drizzle with 1 tbsp oil; season with sea salt and black pepper. Roast for 30-35 mins until golden, turning halfway through.
Make the dressing; finely chop or crush the garlic. Finely chop or grate the ginger. Add both to a bowl with the soy sauce, vinegar and honey. Squeeze in the juice from half the orange and add 2 tbsp water. Mix and set aside.
Season the duck skin with a pinch of sea salt and black pepper. Heat a medium pan on a medium-high heat. Add the duck, skin-side down, and cook for 4-5 mins until crispy. Flip and seal on the other side, then transfer to a lined baking tray (skin-side up) and finish cooking in the oven for a further 8-10 mins. Allow to rest.
Prep the slaw; thinly slice the spring onions. Thinly slice the cabbage. Roughly chop the coriander. Peel the carrots and grate. Peel the remaining half orange and cut into segments. Place all into a large serving bowl, squeeze in the juice from the lime and add the sesame oil. Season with sea salt and black pepper.
Warm the same frying pan used to cook the duck on a medium heat, then add the honey and orange dressing. Simmer for 4-5 mins, until it thickens slightly.
Thinly slice the duck breasts. Serve the slaw and potatoes with the duck fanned over the top. Pour over the dressing.