Sticky Duck With Chinese Pickled Radishes

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  663

• Protein

  26g

• Carbs

  20g

• Fat

  53g

• Saturates

  15g

• Fibre

  2g

• Sugar

  20g

• Salt

  3.6g

Ingredients

• For the pickled radishes
• 2 bunches radishes, sliced, leaves reserved (see below)
• 2 tbsp golden caster sugar
• 1 tbsp white wine vinegar
• 1 tbsp low-salt soy sauce
• 1 tbsp brown sugar
• 1 red chilli, deseeded and sliced
• For the duck
• 1 tsp clear honey
• 1 tbsp low-salt soy sauce
• 1 tbsp rice wine
• 1 tbsp white wine vinegar
• 1 tsp five spice powder
• 2 duck breasts
• For the radish leaves
• 1 tbsp vegetable oil
• leaves from 2 bunches radishes
• 2 garlic cloves, sliced
• 1 tsp low-salt soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds

Directions

1. Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
2. Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
3. For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced-it's up to you-with the pickled radishes and the stir-fried leaves.

Categories: Cooking For..., Meat, Vegetables