Prep time:

Cooking time: 30 minutes

Total time:

Serves: 10

1 Tortilla wrap

1tsp Olive oil

2tsp Chinese five-spice

2tsp Runny honey

1 Duck breast

100g Crème fraîche

4tbsp Chinese sauce or a good brand mango chutney

1 punnet Cape gooseberries cut into quarters

2tsp toasted Sunflower Seeds

1 mini muffin tin

Method: Preheat oven to 180˚C,350˚F, gas 4. Brush tortilla wrap with oil and cut into 18 squares. Place oil side down in the muffin tin and bake for 10 mins until crisp and dry. Mix the five-spice and honey together. Score the skin of the duck breast and spread with the five-spice and honey mix. … Continue reading "Get the Party Started: Five-spiced Duck with Plum Sauce & Cape Gooseberries"

Method:

  1. Preheat oven to 180˚C,350˚F, gas 4. Brush tortilla wrap with oil and cut into 18 squares. Place oil side down in the muffin tin and bake for 10 mins until crisp and dry.
  2. Mix the five-spice and honey together. Score the skin of the duck breast and spread with the five-spice and honey mix. Roast the duck breast for 15-20 mins, it should still be pink in the middle. Slice thinly when cool.
  3. To assemble: put ½ tsp of crème fraîche in a tortilla cup, followed by ½ tsp plum sauce or mango chutney, 1 slice of five-spiced duck and a Cape gooseberry quarter. Top with toasted sunflower seeds and chopped chives.

Juliet and her team at Juliet’s Catering provide delicious seasonal menus for any event, be it a wedding, special dinner, lunch or drinks party. To find out more, call 01797 270347 or visit julietscatering.co.uk

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