This is a slightly odd one, admittedly.
Almost an Asian twist on a roast dinner – but what’s not to love?
A duck breast seasoned and drizzled with honey and Chinese spice rub, panfried and roasted, served on a bed of roast potatoes and greens. perfect
Method for the duck
- Score the duck along the skin and season with salt and pepper. Rub in some Asian spice rub and a little honey.
- Fry in some oil on a medium-high heat, skin side down, until the skin is browning off.
- Next place in an oven at around 180c for 10-20 minutes depending on how you like you duck.