- 4 x 175g duck breasts, with skin on.
- Sea salt and freshly ground black pepper
- Chinese five spice
- Olive oil
- 1-2 tbsp runny honey
- 2 tbsp dark soy sauce
Score the skin of the duck breast in a criss cross pattern. Season the duck breast with salt and pepper and rub the five spice into the skin thoroughly.
Coat the duck breasts in the Chinese five spice.
Place the duck breasts in a frying pan skin side down and cook over a very low heat to render down most of the fat. This may take 8-10 minutes, depending on the thickness of the fat. keep a bowl handy as you will need to pour of the fat regularly.
Now turn the heat up and fry until the skin is crisp. Turn the duck breasts over and cook on the other side for around 3-4 minutes. Just before the duck is ready, drizzle over the honey and soy sauce and cook, continually basting until the sauce has reduced to a syrupy glaze.
Remove the duck and cover with foil, rest for 5-10 minutes.
While the duck is resting put your green beans on to boil and make the dressing for the beans.
* Note that the total fluid for this dressing in the recipe is 400ml! I have made this many times and believe me this is far too much*
As I have made this for two even half the amount is too much obvs.. so I have quartered the amount and still had some dressing left ! trust me on this !
200g Green beans
85g Hazelnuts Crushed and roasted
100ml Hazelnut oil
200ml Olive oil
100ml Sherry vinegar
Mix oils and vinegar together, once beans have cooked, drain and dress with oil and nuts.
Pile green bean salad into the middle of a warmed plate, slice duck and place on top. Finish with more of the nuts and drizzle with the juices from the pan.