Duck Breast with Jasmin Tea and Spice Dressing
A fragrant dish which makes an ideal evening meal or light lunch.
2 Duck Breasts
3 Mixed Peppers
½ Chinese Leaf Lettuce
1 Bunch coriander
1 oz Chopped Ginger
1 Chopped Red Chilly
1oz Chopped Lemon Grass
5oz Sugar Snaps
1 Clove Chopped Garlic
1 Chopped Red onion or Spring onions
1 Tspn 5 Spice
6oz Clear Cotswold Honey
3oz JasminTea leaves
Kitchen Garden Old Spot Ale Chutney
Heat a pan with a drizzle of olive oil.
Score the Duck breast and sear skin side down in the pan.
Turn the duck over and repeat on the other side.
Sprinkle with the Five Spice and a touch of honey.
Place into a medium heated oven.
Cut the pepper, sugar snaps, red onions, garlic, and Chinese leaf lettuce, ginger and chilly into fairly large pieces.
Warm some sesame oil in a pan and add the ingredients one by one in the following order: garlic, onion, ginger, pepper, lettuce and sugar snaps. Season with five spices, lemon grass, honey and a sprinkle of Jasmin Tea.
To serve place the stir-fry vegetables underneath a neatly sliced Breast of Duck.
Place the pan with the duck juices onto a slow heat add some coriander 2 teaspoons of chutney and enough olive oil to form a vinaigrette.
Pour over the meat and serve.