Supper Lunch

Roast Glazed Duck with Stir Fried Vegetables

10 prep, 35min cook

Serves 2

Ingredients

2 duck breasts, preferably wild

300g hoi sin or plum sauce

1 tbsp sesame oil

1 bunch salad onions, sliced diagonally

1/2 cucumber, cut into thin batons

200g pack beansprouts

Freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the breasts in a roasting tray and cook on the middle shelf of the oven for 25-30 minutes for regular duck, or 10 for wild. Five minutes before the end of cooking time, brush some of the hoi sin sauce over each duck breast. Return to the oven for a further 5 minutes.

Meanwhile, heat the oil in a wok or large frying pan, stir in the salad onions, cucumber and beansprouts and stir-fry for 5-6 minutes, season well and keep warm. Heat the remainder of the sauce until bubbling, stirring occasionally.

Slice the duck breasts widthways, then divide the pieces between four plates and serve each on a bed of the vegetables with the sauce.