Pan Fried Duck Breast With Asparagus And Soy Dressing
Squires Restaurant at Bedford Lodge Hotel Recipe of the Month – April 2015
4 fresh duck breasts
2 trimmed bundles of asparagus
For the Dressing:
2 tbsp toasted sesame seeds
5 tbsp soy sauce
1 red chilli, deseeded and chopped
1 clove garlic, peeled and chopped
4 tbsp rapeseed oil
2 tbsp 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 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.
- 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.”