This traditional oriental recipe is easy to whip up at home, and perfect as a romantic meal for two!
- 2 duck breast fillets
- 45ml (3tbsp) sugar
- 45ml (3tbsp) white wine vinegar
- 15ml (1tbsp) soy sauce
- 15ml (1tbsp) tomato ketchup
- 5ml (1tsp) cornflour
- 45ml (3tbsp) water
Season 2 duck breast fillets with salt and freshly ground black pepper.
Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan.
Fry for 3-4 mins until the skin’s crisp and golden, then turn over and fry for a further 6-8 mins until the duck’s cooked to your liking.
Remove and cover and keep warm. Mix 45ml (3tbsp) each sugar and white wine vinegar, 15ml (1tbsp) each soy sauce and tomato ketchup, 5ml (1tsp) cornflour and 45ml (3tbsp) water.
Drain off nearly all the fat from the frying pan and add the sauce to the pan. Simmer for 3-4 mins until thickened.
Slice the duck breasts and serve on steamed green beans and baby sweetcorn. Pour over the sweet and sour sauce.