Bang Bang-Style Duck

390

CALORIES PER SERVING

INGREDIENTS (Serves 4)

◆ 4 x 125g duck breast portions, skinned

◆ 1tsp Chinese five spice

◆ 600ml chicken stock

◆ 2tsp sesame oil

◆ 100g crunchy peanut butter, softened

◆ 2tbsp light soy sauce

◆ 2tbsp rice or white wine vinegar

◆ 25g clear honey

◆ 25g roasted peanuts, chopped

◆ 1 large red chilli, deseeded and finely chopped

1 Put the duck on a board. Beat with a meat tenderiser or rolling pin to a thickness of about 1cm (this is where the name “bang bang” comes from).

2 Rub all over with five spice and place in a shallow pan. Pour over the stock, bring to the boil, cover and simmer ver y gently for 12-15min until just cooked through. Leave to cool in the liquid.

3 Mix together the remaining ingredients except the peanuts and chilli to make a dressing. For a thinner dressing, stir in a little water.

4 To serve, drain the duck and slice thinly. Ser ve with peanut dressing and sprinkle with peanuts and chilli. Accompany with salad and sticky rice.