for 4 person

Marinade

2	duck breasts (approx. 300 g each)
1 tbsp	peanut oil
1 tbsp	maple syrup
½ tbsp	5-spice mix

Carrot and ginger puree

1 tbsp	peanut oil
750 g	carrots, cut into approx. 2 cm pieces
30 g	ginger, coarsely chopped
2	star anise
2 ½ dl	coconut milk
1 tsp	salt

Duck breasts

½ tsp

salt

Chinese cabbage

2	shallots, cut into strips
500 g	Chinese cabbage, cut into approx. 4 cm pieces
	salt and pepper to taste

How it's done

Marinade

Score the fatty side of the duck breast with a crisscross pattern. Combine the oil, maple syrup and five-spice powder, coat the flesh side of the duck breast with the marinade, cover and marinate in the fridge for approx. 30 mins.

Carrot and ginger puree

Heat the oil in a pan. Add the carrots, ginger and star anise, briefly sauté. Pour in the coconut milk and bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Drain the carrots, retaining the coconut milk. Remove the star anise, puree the carrots with 50 ml of the reserved coconut milk, season with salt, keep warm.

Duck breasts

Salt the duck breasts, place fatty side down in a cold frying pan. Heat the frying pan, fry the duck breasts for approx. 7 mins. until the fatty layer is crispy. Turn the duck breasts and finish cooking for approx. 3 mins, remove, cover and keep warm.

Chinese cabbage

Place the shallots in the same frying pan, sauté for approx. 2 mins. Add the Chinese cabbage and cook for approx. 5 mins. Pour in the remainder of the reserved coconut milk, mix, heat gently, season. Carve the duck breasts, serve with the carrot and ginger puree and the Chinese cabbage.

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