Asian Duck Breast, with Miso bulgur wheat and a mango sesame saladDuck
2 large duck breasts
Salt and pepper
2 tsp Schwartz Thai 7 spice mix
1 packet Blue Dragon yellow bean and cashew sauce.
Miso Bulgur100g bulgur wheat
1 tbsp white miso paste
1 tsp toasted sesame oil
1 tsp soy sauce
Plenty of ground pepper to taste
1 beef stock cube
Salad80g watercress, rocket and spinach mix
1 mango, peeled and diced
2 tbsp sesame seeds, toasted
1. Preheat the oven to 180C. Pat the duck breasts (fat side up) with some kitchen roll. Slash criss-cross lines over the top of the breasts. Season with salt and Thai 7 spice, and fry on a very high heat in a large saucepan, for about 4 minutes each side. Put on a baking tray and put in the oven, 5 minutes for rare, 10 for medium, 15 for well done.
2. Meanwhile, put a large pan of water on the boil, and add all the miso bulgur wheat ingredients. Cook for about 10-15 minutes, until the wheat is soft, and drain.
3. In a small frying pan, heat up the packet of sauce. Remove the duck from the oven, and slice on an angle. Plate up the duck, bulgur wheat, sauce and salad evenly amongst two plates. Top with more toasted sesame seeds if desired, and serve!