Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
4 Duck Breasts
2tbsp Dark Soy Sauce
1tbsp Clear Honey
1tsp Chinese Five Spice Powder
300g Kentish Cherries, stoned
For the Dressing:
3tbsp Walnut Oil
1tbsp Red Wine Vinegar
1tsp Grainy Mustard
Salt and Freshly Ground Black Pepper
Salad Leaves
This dish makes a perfect elegant yet simple summer supper with the complementary sweet and sour flavours that make crispy duck a perennial favourite at Chinese restaurants. Serve with a glass of chilled rosé
Cook’s tip: Use a really good quality walnut oil for the best flavour
- words: Mary Gwynn
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