This dish started life as an Italian inspired number about 15 years ago and has morphed over the years into an Asian adaptation. Some people are scared of cooking duck, but this has to be one of the easiest recipes around. This is a recipe for two, so it’s easy to multiply for more.

Ingredients:

1. 2 x Duck Breast
2. Half a head of broccoli chopped into small florets
3. 2 x tsp minced garlic
4. 1 x long red chilli finely sliced
5. 1x glug soy sauce
6. 1 x cup basmati rice (precooking measurement)
7. 1 x tbsp Olive Oil

Method:

1. Pre-heat the oven to 185°c
2. Dry the duck breasts with paper towels, score the skin, rub salt into the skin and season the other side.
3. Cook the basmati rice as per the packet instructions
4. Put a pan of water on the stove over a high heat to get boiling
5. Place breasts skin side down in a cold pan (no oil needed) and turn the heat to medium high
6. Once the skins on the duck breast are crispy and the fat has rendered down (about 5-7 minutes), turn them over and cook for 1 minute.
7. Transfer the breasts skin side up to tray in the oven cook for 7 minutes, remove and rest on a board for 5-10 minutes
8. Blanch the broccoli in the boiling water for 2 minutes and drain (Into ice water if you can to stop the cooking process and to make it look like you know what you’re doing.
9. Heat the oil in a wok or high sided frying pan, add the garlic and the chilli, after about 30 seconds throw in the broccoli and toss for a minute then add the soy sauce, toss again and then serve.
10. Assemble by dividing the rice between two bowls, add the broccoli, slice the duck on an angle it should be beautifully pink (don’t worry about the blood, this isn’t chicken) and fan it out.