Servings: 2
Ingredients
- 4 tsp Fused Chopped Ginger
- 1 small orange zested plus the juice of half
- black pepper & salt to season
- 2 duck breasts skin on & trimmed
- 150 g sweet potatoes peeled and cut into chunks
- 150 g potatoes peeled and cut into chunks
- 2 tbsp coconut oil butter or olive oil
- 2 tsp vegetable oil
- 1 onion halved and thinly sliced
- 2 tsp Fused Chopped Garlic
- 160 g broccoli remove stalk, cut or break florets into bite-sized pieces
- 160 g Brussels sprouts outer leaves removed, trimmed and scored
- 1 tsp vegetable stock powder/bouillon
- fresh parsley or coriander chopped (optional)
- Fused Clever Classic Soy Sauce to season (optional)
Instructions
- Use a sharp knife to score the duck skin in an even cross-hatch fashion. Rub half the grated ginger and half of the orange zest into the duck breasts, then grind over plenty of black pepper and salt. Leave to marinate at room temperature for 20 mins.
- Steam both types of potato for 15 minutes or until tender, using any type of steamer you have.
- Transfer the potatoes to a bowl and add the remaining grated ginger, butter (or olive oil), salt and pepper. Blitz with a hand blender until smooth (you can also use a potato masher to crush by hand however the mash won’t be as smooth). Cover and keep warm.
- Meanwhile, heat the oil in a large non-stick frying pan. Add the onion and garlic and fry for 5 mins until softened and starting to turn golden.
- Push the onions to one side, and place the duck skin-side-down over high heat. After about 1 minute, once the sizzling starts to intensify, reduce the heat to medium.
- Continue to cook for about 3-4 minutes on each side, or until cooked to your liking, stirring the onions occasionally.
- Remove the duck from the pan and place it on a baking rack or plate to rest for about 5 minutes. Keep the onion mix in the frying pan.
- Put the broccoli and sprouts into the steamer and cook for 8 mins until tender.
- As the veg is steaming, make the sauce; to the onion mixture in the frying pan, add 150ml water, remaining orange zest and the bouillon and bubble to a sauce, then remove from the heat and add the orange juice.
- To serve, slice the duck at an angle to your desired thickness, divide the ginger mash onto two warmed plates and top with the duck. Spoon over the onions and drizzle over the sauce. Scatter with the parsley or coriander. Serve with the broccoli and sprouts seasoned with a drizzle of soy sauce.
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