<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
CHRISTMAS OFFER Subscribe to Essex Life today click here

Chinese five spice duck with Beetroot and Asparagus

PUBLISHED: 11:27 10 April 2017 | UPDATED: 11:27 10 April 2017

EXG APR 17 RECIPE STARTER FRENCH

EXG APR 17 RECIPE STARTER FRENCH

Archant

Run by Malcolm and Kim Knox, this award-winning farm is environmentally friendly throughout the growing and rearing process

French’s Farm encourages a natural process, from the flowers and the weeds using natural pollination.

‘We don’t believe in using anything artificial, like fertilisers and there are no chemicals used on the land either,’ says Malcolm. ‘That’s why we can say all of our animals and birds are totally organic.

Farming this way is more labour intensive, but more satisfying as the meats we produce are the crème de la crème, everyone says how incredible they taste.” Spring lamb is now on the menu and the farm’s meat packs are ready for the first barbecue of the year if the Easter weekend weather is kind!

Here Malcolm shares his recipe for a spicy and colourful duck starter

Ingredients

Serves 1

1 duck Breast

2 tbsp of Chinese Five Spice

4 tbsp of olive oil

2 whole beetroot (uncooked)

3 stalks of asparagus per person

Method

Rub two tablespoons of Chinese Five Spice into the duck breast and set to one side, this can be done up to an hour before for a more intense flavour. Peel and slice the beetroot, place in a shallow saucepan with two tablespoons of olive oil and simmer until soft. Set to one side and keep in the pan.

Place the duck breast, skin side down, with a tablespoon of olive oil, pre heated in a non-stick frying pan, to sear the skin and leave to cook for 6-7 minutes. Once the skin is crispy, turn over and cook for a further 5-6 minutes. The breast should be pink when you cut into it. Take it off the heat and set to rest.

Place the asparagus under the grill, drizzled in olive oil, for 2-3 minutes. Remove the beetroot from the pan and arrange in a fan on a plate. Add the sliced duck and serve with the grilled asparagus. You can use the remaining duck jus to drizzle over the dish.

This dish pulls together an early spring duck and combines Chinese flavours with traditional duck and beetroot. It is also quick and easy to make.

Get the Taste

French’s Farm Shop

Wigley Bush Lane

South Weald

CM14 5QP

01277 264317

www.frenchs-farm.co.uk

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Essex Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Essex Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Essex Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Mon, 16:31

Being home to so many wonderful places to eat choosing where to go for dinner can often be difficult. With that in mind we’ve picked 20 of our favourite places to help you decide

Read more
Thursday, November 23, 2017

After recently returning to Essex to open the Galvin Green Man pub, Nick Roberts heads into their Baker Street restaurant, Bistrot de Luxe, to see where it all began

Read more
Tuesday, November 14, 2017

As an enduring British institution, it’s incredibly important to get your Sunday lunch right. Here are 12 pubs in Essex that know how to deliver precisely what you require.

Read more
Tuesday, November 14, 2017

Treat yourself to a pint of real ale surrounded by fresh sea air and coastal views at any one of these glorious Essex pubs

Read more
Tuesday, November 7, 2017

Fish and Chips has for a long time been a British staple, the go to meal for Friday nights after work complete with all of your favourite extras from mushy peas to curry sauce. Here are our favourite places to get some scrumptious battered cod and chips

Read more
Tuesday, November 7, 2017

Find shelter in colder weather in one of Essex’s wonderful cosy pubs. Warm up fireside with a pint of ale and a home-cooked meal and the dog curled up at your feet. Here are 10 places to do just that…

Read more
Friday, October 27, 2017

The glamorous ceremony on October 5 at Braxted Park saw Essex’s best producers, chefs, restauranteers and owners gather to celebrate everything foodie this magnificent county has to offer

Read more
Tuesday, September 26, 2017

The Brasserie Bar & Restaurant

Read more
Wednesday, September 20, 2017

These are the winners from our glittering Braxted Park ceremony on October 5

Read more
Wednesday, September 20, 2017

We reveal the winner for the Pride of Essex award: Sponsored by East of England Co-op

Read more
 
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter


Follow us on Twitter


Like us on Facebook

Topics of Interest

Food and Drink Directory
Essex Life Application Link

Local Business Directory

Essex's trusted business finder

Job search in your local area




Search For a Car In Your Area

Property Search