Apricot Duck With Bean Sprout Salad -

Apricot Duck With Bean Sprout Salad

Duck is rich in fat, so it stays beautifully moist when cooked on a barbecue, while any excess fat drains away.

Ingredients

4 plump duck breasts, with skin
1 small red onion, thinly sliced
115g/4oz/¾ cup ready-to-eat dried apricots
15ml/1 tbsp clear honey
5ml/1 tsp sesame oil
10ml/2 tsp ground star anise
Salt and freshly ground black pepper

FOR THE SALAD

½ head Chinese leaves, finely shredded
150g/5oz/2 cups bean sprouts
2 spring onions, shredded
15ml/1 tbsp light soy sauce
15ml/1 tbsp groundnut oil
5ml/1 tsp sesame oil
5ml/1 tsp clear honey

Details

Serves: 4

Method

1. Place the duck breasts, skin-side down, on a chopping board or clean work surface and cut a long slit down one side with a sharp kitchen knife, cutting not quite through, to form a large pocket.

2. Tuck the slices of onion and the apricots inside the pocket and press the breast firmly back into shape. Secure with metal skewers.

3. Mix together the clear honey and sesame oil and brush generously over the duck, particularly the skin. Sprinkle over the star anise and season with plenty of salt and fresh black pepper.

4. To make the salad, mix together the shredded Chinese leaves, bean sprouts and shredded spring onions in a large bowl.

5. Shake together all the salad dressing ingredients in a screw-topped jar. Season to taste with salt and pepper. Toss into the salad.

6. Cook the duck over a medium-hot barbecue for 12-15 minutes, turning once, until golden brown. The duck should be slightly pink in the centre.

Cook's Tip:- If you prefer not to eat the bean sprouts raw, they can be blanched by plunging them into boiling water for 1 minute. Drain and refresh in cold water.

Related food category:

• Duck