Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
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4 Duck Breasts
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2tbsp Dark Soy Sauce
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1tbsp Clear Honey
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1tsp Chinese Five Spice Powder
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300g Kentish Cherries, stoned
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For the Dressing:
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3tbsp Walnut Oil
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1tbsp Red Wine Vinegar
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1tsp Grainy Mustard
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Salt and Freshly Ground Black Pepper
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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
Cook’s tip: Use a really good quality walnut oil for the best flavour
- words: Mary Gwynn
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