Breast of Gressingham Duck, Baked Pepper, Noodles, and Vietnamese Dressing
1 Hr 35 Min Serves 4


Ingredients

  • 2 yellow pepper
  • 200g egg noodles
  • 2 spring onions
  • 1 carrot
  • 1 clove of garlic
  • 1oz ginger
  • 1 courgette
  • 6 mange tout
  • 6 sugar snap peas
  • 4 stems Purple sprouting broccoli
  • 4 green beans
  • sesame oil

Method

  1. 01. Soak the noodles in water until soft
  2. 02. Cut the peppers in half, length ways through the stalk and remove the seeds. Place onto a roasting tray, season with a little sesame oil, salt and pepper
  3. 03. Place into a preheated oven at 160c. Cook for 8/10 minutes or until just cooked. Remove and put to one side
  4. 04. Peel and finely chop the ginger and garlic. Finley slice the spring onions, sugar snap peas, and mange tout. Slice the green beans on an ankle to create spears
  5. 05. Using a good peeler, peel the first layer of the carrot and discard, then continue to twist and peel so you end up with strips. Peel the courgette in the same way until you get to the seeds in the middle
  6. 06. Mix the vegetables together in a large bowl. Place a large frying pan or wok on a high heat and add a little sesame oil
  7. 07. Sauté all the vegetables, drain the noodles from the water and add to the vegetables. Completely mix together and remove from the heat
  8. 08. Stuff each pepper with the noodle mix and season with a couple of teaspoon of the Vietnamese dressing


Ingredients

  • 1 bunch coriander
  • 1oz ginger peeled
  • 4 cloves of garlic
  • 2 tbsp. honey
  • Juice of 7 limes and zest of 2
  • 300ml water
  • 2 tsp. fish sauce
  • 100ml soy sauce

Method

  1. 01. Add the ingredients together into a jug, except for the coriander, then blend with a stick blender
  2. 02. Once completely smooth add the coriander leaves and stalks
  3. 03. Blend again and then decant from the o a suitable container and refrigerate


Ingredients

  • 4 duck breast

Method

  1. 01. Score the duck breast skin without going through the to the flesh in a crisscross
  2. 02. Place a non-stick frying pan onto a moderate heat
  3. 03. Lightly season the duck breast with salt
  4. 04. Place the duck breast skin side down on in the pan for 6 minutes, then turn the breast over and cook for a further 4 minutes on the flesh. Pour of any excessive fat in the pan as you go
  5. 05. Remove the duck from the heat and leave to rest for a couple of minutes
  6. 06. Reheat the stuffed peppers while you’re cooking the duck. Place the duck onto the board and slice length ways down the breast. Place the pepper onto each plate and add the sliced breast evenly onto each pepper. Finish with the Vietnamese dressing