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Serves: 4

4 Duck Breasts

2tbsp Dark Soy Sauce

1tbsp Clear Honey

1tsp Chinese Five Spice Powder

300g Kentish Cherries, stoned

For the Dressing:

3tbsp Walnut Oil

1tbsp Red Wine Vinegar

1tsp Grainy Mustard

Salt and Freshly Ground Black Pepper

Salad Leaves

This dish makes a perfect elegant yet simple summer supper with the complementary sweet and sour flavours that make crispy duck a perennial favourite at Chinese restaurants. Serve with a glass of chilled rosé

  1. Preheat the oven to 220C Gas 7. Mix together the honey, soy sauce and spice powder and brush over the skin side of the duck. Place on a wire rack over a roasting tin and roast for 20 minutes until the skin is golden and crisp and the flesh pink. Transfer to a board, cover and leave to stand for 10 minutes.
  2. Whisk together the oil, vinegar, mustard and seasoning. Add the stoned cherries.
  3. To serve, slice the duck breasts thinly. Arrange a pile of salad leaves on four serving plates, arrange the sliced duck on top or to the side and spoon over the cherries and dressing. Serve with a bowl of baby new potatoes tossed with a little butter and snipped chives.

Cook’s tip: Use a really good quality walnut oil for the best flavour

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