VALENTINE’S DINNER

Make it extra special this year – impress your loved one with Gordon’s easy, Asian twist on duck a l’orange followed by a heavenly cheesecake dessert

Make Gordon Ramsay’s special meal for a loved one

Pan-seared duck with pak choi & orange sauce

Duck with orange is clearly a tried and tested combination, but adding soy sauce, honey and ginger gives it an Asian twist that freshens up the old French classic.

SERVES 2 PREP 5 mins COOK 25 mins EASY

2 duck breasts, skin on

2 pak choi, halved

125ml orange juice

50ml soy sauce

1cm piece of ginger, peeled and grated

25g butter, cubed

25g runny honey

1/2 tbsp black and white sesame seeds cooked rice, to serve

1 Heat the oven to 220C/200C fan/ gas 7 with a baking tray inside. Meanwhile, use a sharp knife to score the duck skin diagonally in one direction, then in the other to create a diamond pattern. Season.

2 Put the duck, skin-side down, in a non-stick frying pan. Cook over a medium-high heat for 7 mins, or until the fat melts and the skin has turned crisp and golden.

3 Transfer the duck to the baking tray in the oven, turning it over to cook on the other side, for 3-4 mins, then set aside on a warm plate.

4 Return the pan to the hob and cook the pak choi in the duck fat for 4 mins, or until beginning to colour. Remove the pak choi and set aside on a plate, then tip in the orange juice, soy sauce, ginger and butter, and bring to a simmer. Stir in the honey and reduce to a thick sauce over a high heat for 5-8 mins.

5 To serve, slice the duck at an angle and plate up alongside the pak choi. Pour over the sauce and sprinkle with the sesame seeds before serving with some cooked rice.

GOOD TO KNOW folate • vit c • iron • 1 of 5-a-day PER SERVING 445 kcals • fat 26g • saturates 11g • carbs 19g • sugars 18g • fibre 3g • protein 33g • salt 2.3g