Soy-braised duck with aromatic fruit salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 150 g boneless; skinless duck | |
| ; breasts | ||
| 1 | 5 cm length root ginger | |
| 1 | Star anise | |
| 3 | tablespoons | Dry sherry |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Sunflower oil |
| 1 | Shallot; finely chopped | |
| 2 | Garlic cloves; chopped | |
| 100 | grams | Shittake mushrooms |
| 8 | Canned waterchestnuts | |
| 3 | Chinese leaves | |
| 2 | Salad onions | |
| 1 | small | Red chilli |
| 1 | teaspoon | Sesame oil |
| 1 | large | Orange |
| 3 | tablespoons | Dry sherry |
| 2 | tablespoons | Light muscovado sugar |
| 1 | large | Spri fresh rosemary |
| 300 | grams | Mixed soft fruit; such as |
| ; strawberries, | ||
| ; raspberries, | ||
| ; blueberries, halved | ||
| ; if large | ||
Directions
FOR THE VEGETABLES
FOR THE FRUIT SALAD
1 Peel the ginger and cut lengthways into matchsticks. Place in a saute pan with the star anise, sherry, soy sauce and 3 tbsp water. Add the duck, cover tightly and simmer for 15 minutes until the duck is tender.
2 For the Fruit Salad: Grate the orange rind into a small saucepan and squeeze in the juice. Add the sherry, sugar and rosemary and bring to the boil, stirring until the sugar dissolves. Pour over the fruit and set aside.
3 Heat the sunflower oil in a large frying pan. Finely chop the shallot and garlic. Cook the shallot and garlic for 2-3 minutes until beginning to soften. Thinly slice the mushrooms and cook with the shallot for another 3-4 minutes until well softened.
4 Place the Chinese leaves on top of each other and cut widthways into 1cm/ ½" wide strips. Thinly slice the waterchestnuts.
5 Remove the duck from the pan and set aside to rest. Add the cabbage, water- chestnuts and mushroom mixture to the duck pan, cover and cook for 1-2 minutes until the cabbage wilts. Season to taste.
6 Thinly slice the salad onions and chilli. Diagonally carve the duck into thick slices. Spoon the vegetable mixture onto serving plates and arrange the duck on top.
7 Spoon over some of the soy cooking liquor and drizzle over a little sesame oil. Scatter with salad onions and chilli. Spoon the fruit salad and juices into serving bowls and serve with the duck.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.