Duck and asparagus with soy dressing
This tasty recipe combines great British flavours with the Orient for an original and delicious meal
- 4 duck breasts2 bundles of asparagus, trimmed
- Cooked noodles, to serve
- 2tbsp toasted sesame seeds
- 5tbsp soy sauce
- 1 red chilli, deseeded and finely chopped
- 1 clove garlic, peeled and finely chopped
- 4tbsp olive oil
- 2tbsp Japanese cooking wine
- 2cm ginger, peeled and grated
- 2tbsp sweet chilli sauce
- Juice from one lemon
- Score the skin on the duck breasts in a criss-cross, making sure that you don't go through to the flesh.
- Place the duck, skin side down in a cold frying pan, place on a medium heat and cook slowly for approximately 5 mins or until the skin is crisp and golden brown.
- Turn the duck and cook for a further 3-4 mins.
- Remove from the pan and allow to rest for 2 mins.
- Meanwhile, bring a sauce pan of salted water to the boil, add the trimmed asparagus and cook for 4-5 minutes. Drain and keep warm.
- For the dressing, whisk all of the ingredients together.
- To serve, divide the asparagus between four plates, slice each duck breast into three and place on top of the asparagus. Place the cooked noodles to the side of the duck and spoon over the dressing to finish.