Chinese New Year recipes: Duck A L’Orange
With thanks to Bonne Mamman
Chinese Duck A L’Orange
- 2 duck breasts
- Salt and pepper
- 100g Bonne Maman Bitter Orange, Sweet Orange or Tangy Mandarin Marmalade
- 3tbsp soy sauce
- 1tbsp sesame seeds
- Preheat your oven to 220°C/425°F/Gas Mark 7. Slash the skin of the duck breasts then season generously and place – skin side down – in a hot dry frying pan over a high heat. Cook for 2 minutes then turn and cook for 2 minutes again.
- Meanwhile, in a small roasting tin mix the marmalade with the soy sauce and sesame seeds. Add the part cooked duck and coat well.
- Roast in the preheated oven for 10 minutes, then rest for 10 minutes before slicing.
- Drizzle the juices from the roasting tin over the meat and serve with potatoes and seasonal vegetables.
Avocado, Prawn and Cabbage Salad (Serves 6)
- 6 fat garlic cloves, thinly sliced
- 2 tbsp vegetable oil
- 350g (12oz) raw shelled prawns
- 25g (1oz) roasted cashew nuts, finely chopped
- 1 ripe avocado
- 125g (4oz) white cabbage or Chinese cabbage, finely shredded
- 1 small green mango, peeled, stoned and shredded
- 1 small handful of fresh mint and coriander leaves, roughly chopped
- 6 spring onions, shredded
For the dressing:
- ½ red chilli, deseeded and finely chopped
- 1 tbsp rice wine vinegar
- 2 generous tbsp. Bonne Maman Apricot Conserve
- Juice of 2 limes
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- Put all the dressing ingredients in a jar and shake together.
- Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.
- In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.
- When ready to serve, peel, stone and dice the avocado and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.
– Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.
– This dressing is also delicious spooned over pan-fried chicken fillets and served with basmati rice.
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