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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



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