4 duck breasts
2 bundles of British asparagus, trimmed
Cooked noodles, to serve
2 tbsp toasted sesame seeds
5 tbsp Japanese soy sauce
1 red chilli, deseeded and finely chopped
1 clove garlic, peeled and finely chopped
4 tbsp rapeseed oil
2 tbsp Japanese cooking wine
2cm ginger, peeled and grated
2 tbsp sweet chilli sauce
1 lemon, juiced
Score the skin on the duck breasts in a criss-cross, making sure that you don’t go through to the flesh. Place the duck, skin side down in a heavy based cold frying pan, place on a medium heat and cook slowly for approximately 5 minutes or until the skin is crisp and golden brown. Turn the duck and cook for a further 3 – 4 minutes. Remove from the pan and allow the duck breasts to rest for 2 minutes.
Meanwhile, bring a sauce pan of salted water to the boil, add the trimmed asparagus and cook for 4 -5 minutes. Drain and keep warm. For the dressing, whisk all of the ingredients together. To serve, divide the asparagus between four warmed serving plates, slice each duck breast into three and place on top of the asparagus. Place the cooked noodles to the side of the duck and spoon over the dressing to finish.
Duck is the only meat you should cook in a cold pan as this helps to melt the fat in the skin so it becomes crispy. No oil should be added to the pan as there is plenty in the skin of the duck. In this recipe it is necessary to use Japanese soy sauce as this has a completely different flavour from Chinese soy sauce.