duck fillets steeped in a vermouth marinade, grilled and served with a peppercorn and cream sauce
from Delicious magazine, date unknown
Edited to serve 2. Cal count 464 per serving – which is quite a lot for what's basically enhanced ramen, but, hey, DUCK.
Grind the crushed chillies and mix with five-spice, sugar, some sea-salt and black pepper. Put the duck breast skinned side down into the spices, cover with a plate and weight down, leave for 10 minutes.
Put ginger in stock and boil. Taste for seasoning and keep hot.
Heat oil in a heavy pan, add the duck breasts spice-side down, cook for 3 minutes each side and rest for 5 minutes.
Cook the noodles, drain and divide between 2 heated serving bowls. Sprinkle with fresh chilli, half the spring onions.
Add pak choi and beansprouts to stock, cook 1 minute, and ladle over noodles.
Thinly slice duck on diagonal and put on top of soup. Scatter with the rest of the onions, coriander and serve with soy sauce on the side.
(I'd sprinkle some dark sesame oil in there somewhere?)
from a Waitrose recipe card, dated December 2005
Reckons 407 cals per serving, 10.8 gms fat. Don't think the calorie count includes the noodles. Sounds like a good winter dish. Serves 2.
Heat the oil and stir-fry the duck for 6-7 minutes until just cooked, pink. Put the fillets on hot plate, cover and keep warm to rest.
Mix honey, soy sauce, ginger, chilli and sherry. Deglaze the pan with this mix and heat gently for up to 2 minutes until thick and syrupy.
Add figs and pak choi, cook, stirring, until figs are soft and sticky and pak choi is wilted.
Put the duck back in the pan and heat through for about a minute. Serve with plain egg noodles.