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Sticky duck with Chinese pickled radishes

Sticky duck with Chinese pickled radishes

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(1 ratings)

Prep: 15 mins Cook: 40 mins Plus pickling

Easy

Serves 2
Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat

Nutrition and extra info

Nutrition: per serving

  • kcal663
  • fat53g
  • saturates15g
  • carbs20g
  • sugars20g
  • fibre2g
  • protein26g
  • salt3.6g
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Ingredients

For the pickled radishes

  • 2 bunches radish, sliced, leaves reserved (see below)

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 tbsp golden caster sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp brown sugar
  • 1 red chilli, deseeded and sliced

For the duck

  • 1 tsp clear honey
  • 1 tbsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp rice wine
  • 1 tbsp white wine vinegar
  • 1 tsp five spice powder
  • 2 duck breast

For the radish leaves

  • 1 tbsp vegetable oil
  • leaves from 2 bunches radishes

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 garlic clove, sliced
  • 1 tsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Method

  1. Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. 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 over the dressing.

  2. 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 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.

  3. 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 whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.

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Comments (3)

catwoman343's picture

I agree. It certainly looks worth trying, but where are the other ingerdients?????

last edited: 16:35, 21st Jun, 2013
rlc130's picture

Looks good but a proper list of ingredients would be NICE?

last edited: 16:06, 21st Jun, 2013
hp91xs's picture

The pickled radishes add both texture and contrast of flavours to this rich dish. The duck was a bit over done but meltingly tender. The radish greens were a bit droopy so did some chinese leaf with onions instead. Fab!

last edited: 16:52, 21st Jun, 2013

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