I've been posting restaurant reviews for quite some time now and thought it would be fun to branch out into the world of recipes!
I am definitely more into cooking rather than baking (it's much less technical for a start) and I find a lot of pleasure in rustling up a meal every weekend which I would normally pay good money for in a restaurant.
I've only made this dish twice but in short succession as it was just so good! It's a Lorraine Pascale recipe.
You will need.....
1tbsp Chinese five spice powder
100ml Shiraz wine
4 tbsp cherry jam
3tbsp soy sauce
2cm piece of ginger
1 bunch of spring oinions
1 clove of garlic
Fine asaparagus ends trimmed off
2 tbsp sesame seeds
2 tbsp soy sauce
300g straight to wok noodles
Salt and pepper
First pour yourself a glass of wine - one of the perks of being chef!
I like to prep all of my ingredients before I start cooking. Take the thick green ends off the spring oinions and slice long ways. If your asparagus isn't skinny, slice this length ways too. Trim the skin off the ginger and finely chop the garlic.
Score the duck skin through the fat to just above the meat, this helps it get nice and crisp. Rub the salt, pepper and five spice powder all over the duck breasts.
Heat up the vegetable oil in a pan until its nice and hot, place the duck fat side down into the pan and turn the heat down to a medium heat for five minutes.
(Be aware it will spit so keep your bare arms away from the pan when possible and have a long pair of prongs to turn the meat)
Then turn the heat down to a slightly lower temperature and flip the breasts over and cook for another eight minutes.
This will cook the meat leaving it nice and juicy and pink. (cook for an additional minute or so on each side if you want the meat less pink.)
Take the breasts out of the pan, make a foil parcel and let them rest whilst you cook everything else.
To start the sauce add the wine, jam, and soy into a pan and grate in the ginger. I boil for a minute or so to burn off the alchohol then turn down to a medium low heat until it's ready to serve. The sauce will reduce leaving you with a thicker sweet and sour sauce which is just delicious. Stir occasionally.
You can get on with your noodles whilst the sauce simmers away.
Next heat up the sesame oil in a pan nice and hot. Add the spring onions, asparagus and garlic for 2-3 minutes until slightly wilted. Add the sesame seeds, soy sauce and noodles and follow the packet instructions usually 3 minutes or so. Tossing everything around in the pan to make sure everything gets coated in the sesame oil and seeds.
Whilst the noodles are in the pan, open your foil packet, the meat will be nice and rested, ready to carve. Slice on the diagonal. Save the meat juices, you can pour these over the meat.
Serve your noodles in the dishes, place the meat on top and pour over those lovely juices you saved. Next drizzle the sauce over the duck and around the outside of the noodles. If you don't use it all up, I assure you, you will be back for more!
The finished article....
I'd love to know if you cook this, let me know if you do! It is definitely a meal to impress.