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Honey Roasted Duck Breast with Twice Cooked Chips

INGREDIENTS

Honey Roasted Duck

  • 2 duck breasts, with skin on Pinch of Chinese 5 spice
  • 2 tablespoon honey
  • 2 tablespoon soy sauce
  • Sea salt and pepper to season

Twice Cooked Chips

  • 2 medium sized potatoes
  • Sunflower oil, for deep frying

INSTRUCTIONS

  1. To begin making the twice cooked chips, peel the potatoes and cut lengthways into 1cm slices.
  2. Rinse the chips in a colander (or in a bowl) to remove excess starch.
  3. Place the chips on a clean plate and pat the chips dry with kitchen paper.
  4. Heat a deep, heavy-bottomed saucepan half full of sunflower oil (the sunflower oil should be at least 4cm deep, but the pan must not be more than half full). If you have a deep fat fryer this
  5. Heat the pan to 140 ̊c using a thermometer (if you do not have a thermometer you can estimate the temperature by dropping a small piece of bread in the oil- if it takes 8-10 seconds to crisp, the oil is about 140 ̊c).
  6. Caution- hot oil can be dangerous. Do not leave unattended.
  7. Add the chips to the pan and cook for 8 minutes. Stir the chips carefully with a large metal slotted spoon to stop them sticking together. The chips should be soft but not coloured.
  8. Remove the chips from the pan with a large, metal, slotted spoon and set aside on kitchen paper to drain (stack 4 sheets of kitchen paper and lay the chips on this).
  9. Whilst the chips are set aside, begin to prepare the honey roasted duck: score the skin of the duck breast diagonally with a very sharp knife.
  10. Season the duck breast generously with sea salt and pepper.
  11. Rub the 5 spice onto the duck breast skin, making sure to rub thoroughly.
  12. Place the duck breast, skin-side-down, on a dry ovenproof pan and cook over a very low heat for 8 minutes (this will render down most of the fat).
  13. Then turn up the heat and fry the duck breast until the skin is crisp.
  14. Once crisp, turn the duck breast over and cook the other side for 3 minutes.
  15. Drizzle the honey and soy sauce over the duck once both sides are cooked and toss the duck in the honey and soy sauce until the liquid has reduced into a syrupy glaze (1-2 minutes).
  16. Transfer the duck to a warm plate and rest for 5 minutes.
  17. Whilst the duck is resting, reheat the oil in the chip pan to 190 ̊c (to estimate this drop a small piece of bread in the oil, it should crisp up in 3 seconds when it is at the correct temperature).
  18. Lower the chips back into the pan using the large, metal, slotted spoon and cook for 4 minutes (the crisps will be golden brown).
  19. Remove from the pan using the large metal slotted spoon and drain on a stack of kitchen paper.
  20. To serve the dish, place the duck on a plate and drizzle any remaining honey soy sauce syrup over the duck. Stack the chips in a criss-cross pattern and sprinkle with salt and vinegar.
  21. Tuck in and enjoy!
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