I’m typing in pain, during the making of this delicious dish I was a complete eejit and managed to burn myself with boiling hot duck fat. Lets just say when draining hot fat out of a pan do not attempt to hold the dish you are pouring into in your hand, particularly if it is glass, as said glass dish could break in your hands sending boiling hot fat everywhere. Lesson learnt. Hand burnt.
I bought duck breasts because I saw them reduced in the local supermarket and thought I might be able to knock up something oriental inspired to make up for the lack of Chinese takeaway deliveries to this flat lately. My finger is still burning and typing seems to be aggravating this so I keep it short.
- 2 carrots, sliced into fine julienne
- 3 spring onions, sliced
- 1 inch of ginger, chopped
- 1 fat clove of garlic, chopped
- zest of 1 orange
- juice of orange
- good slosh or two of soy sauce ( I used Tamari, gf)
- 2 dessert spoonfuls of agave syrup, or sugar
- 2 duck breasts
Prepare all your veg and set to one side. Score the duck skin in a criss cross pattern, and salt. Heat a frying pan. Place duck breasts skin side down in hot, dry pan. Fry for about 5 min on skin side and 3 on other side, depending on size, this should ensure a crispy skin and a pink middle.
Take the breasts out of the pan and rest on a board. Drain off fat bar about a teaspoonful (you can use this for frying potatoes in at another time). See cautionary tale above for tips on how to be a complete butter fingers and burn yourself. Add ginger and garlic to the pan, stir fry for a minute. Add the carrots, spring onions, soy, orange juice and zest. Stir fry for a couple of minutes. Add syrup or sugar and stir letting it bubble up into a sticky coating. Pile a heap of carrots onto each plate, slice duck diagonally and place on top. Serve.