- 25g fresh ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- small orange, zested and the juice of half
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 340g duck breasts, skin removed and halved lengthways
- 160g sweet potatoes, peeled and thickly sliced
- 125g potatoes, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, thinly sliced
- 160g broccoli florets
- 160g Brussels sprouts, peeled
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 1 tsp vegetable bouillon powder
- few leaves fresh parsley or coriander (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cut 4 thin slices of the ginger and shred, then finely grate the remainder. Rub ¼ tsp each grated ginger and orange zest into the duck breasts, then grind over plenty of black pepper and set aside. Put both types of potato into a steamer and cook for 15 mins until tender. Transfer to a bowl and add the remaining grated ginger, then blitz with a hand blender until smooth. Cover and keep warm.
Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and shredded ginger and fry for 5 mins until softened and starting to turn golden. Push the onions to one side, add the duck and cook for 8 mins, turning frequently and stirring the onions occasionally. Lift the duck out of the pan and put on a plate to rest.
Put the broccoli and sprouts into the steamer and cook for 8 mins until tender. Meanwhile, make the sauce. Add 150ml water, ½ tsp orange zest and the bouillon to the onion mixture and bubble to a sauce, then remove from the heat and add the orange juice.
Smear the ginger mash onto two warmed plates and top with the duck. Spoon over the onions and drizzle over the sauce. Scatter with the parsley or coriander, if using, and serve with the broccoli and sprouts.