John Torode’s five spice duck is served with an aubergine and tomato relish and topped with crushed peanuts and coriander
Source: UKTV Food
Austrian, Gruner Veltliner. Crisp and citrus with a hint of aromatics, Ideal with duck and complimenting the Chinese flavours.
- 200g baby aubergines, quartered
- 2 duck breast
- 2 tsp chinese five spice
- 1 red chilli, finely sliced
- 1 inch fresh ginger, peeled and finely sliced
- 100g oyster mushrooms, roughly torn
- 50g vine-ripened tomatoes, roughly chopped
- 4-6 spring onions, chopped
- 2 tbsp oyster sauce
- 1 tbsp peanuts, crushed
- handful coriander, roughly chopped
- 1. Place the aubergines into boiling water for 4-5 minutes until soft. Drain and leave to one side.
- 2. Score the skin on the duck breasts and rub the five spice powder and a pinch of salt into the meat and fat. Place the seasoned duck into a cold frying pan skin side down and place over a medium heat. Cook for 5 minutes and then turn and cook for another 5 minutes. Remove from the pan and leave to rest on a plate.
- 3. Return the pan to the heat, with the fat that has rendered out of the duck, and add the aubergines, chilli and ginger and sauté for 1-2 minutes. Add the oyster mushrooms and cook for a further 1-2 minutes. Stir in the tomatoes, spring onions, oyster sauce and the resting juices from the duck.
- 4. Cut the duck into slices and place on to a serving dish. Spoon the aubergine mixture alongside then garnish with crushed peanuts and coriander.