Duck is a fantastic bird for which there are so many recipe options, once you have familiarised yourself with it. It’s just as versatile as chicken, just with more depth of flavour.
Half a breast of duck per person
1 mug of Asian noodles per person
1 star anise
Pinch of Chinese Five spice
Finely shredded scallion
1 small chilli, shredded
Good dash of soya sauce
Crushed clove of garlic
Tablespoon of dry sherry
1 pint of chicken stock
Heat a little rapeseed oil in a pan. Place the duck breasts in skin side down, and cook gently until golden. Then turn over and cook until evenly golden all over. Leave to rest until required.
In a large pot, heat your garlic, chilli and star anise with a little oil. Add your spice and sherry and bring to the boil. Then add your soy sauce and chicken stock.
Return to the boil, then reduce the heat and simmer for 20 minutes.
Then add your noodles and cook until they are tender.
to serve, place your noodles in a large bowl, add your duck breasts, sliced, and scallions to finish.
There you have a great little number that’s just full of flavour.
If roasting a whole duck, place the bird on a few root vegetables. This way the fat runs into them and doesn’t saturate the bird.
Chef Chris Sandford writes the weekly Chef’s Corner column with the Leinster Leader. He provides a wide selection of hospitality services, private cooking classes, lectures and demonstrations, as well as his highly successful One Chef Six Students class. Simply call for more information on 086 8032225