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
Serves 4. Prepare: 25 mins. Cook: 20 mins
- 4 duck breasts
- 2 tbsp dark soy sauce
- 1 tbsp clear honey
- 1 tsp Chinese five spice powder
- 300g Kentish cherries, stoned
For the dressing
- 3 tbsp walnut oil
- 1 tbsp red wine vinegar
- 1 tsp grainy mustard
- salt and freshly ground black pepper
- salad leaves
- Preheat the oven to 220C Gas 7.
- Mix together the honey, soy sauce and spice powder and brush over the skin side of the duck. Place on a wire rack over a roasting tin and roast for 20 minutes until the skin is golden and crisp and the flesh pink.
- Transfer to a board, cover and leave to stand for 10 minutes.
- Whisk together the oil, vinegar, mustard and seasoning. Add the stoned cherries.
- To serve, slice the duck breasts thinly. Arrange a pile of salad leaves on four serving plates, arrange the sliced duck on top or to the side and spoon over the cherries and dressing. Serve with a bowl of baby new potatoes tossed with a little butter and snipped chives.
Cook's tip: Use a really good quality walnut oil for the best flavour
- words Mary Gwynn
- pictures David Merewether