Name: Sticky duck with Chinese pickled radishes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 bunches radishes sliced, leaves reserved (see below); 2 tbsp golden caster sugar; 1 tbsp white wine vinegar; 1 tbsp low-salt soy sauce; 1 tbsp brown sugar; 1 red chilli deseeded and sliced; 1 tsp clear honey; 1 tbsp low-salt soy sauce; 1 tbsp rice wine; 1 tbsp white wine vinegar; 1 tsp five spice powder; 2 duck breasts; 1 tbsp vegetable oil; leaves from 2 bunches radishes; 2 garlic cloves sliced; 1 tsp low-salt soy sauce; 1 tsp sesame oil; 1 tsp sesame seeds

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Sticky duck with Chinese pickled radishes

Sticky duck with Chinese pickled radishes

Barney Desmazery

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Serves 2

Easy

Prep: 15 mins

Cook: 40 mins

Plus pickling

A star rating of 4.4 out of 5.5 ratingsRate

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Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat

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Ingredients

Nutrition

Units:

MetricUS

For the pickled radishes

2 bunches radishes

sliced, leaves reserved (see below)
2 tbsp golden caster sugar
1 tbsp white wine vinegar
1 tbsp low-salt soy sauce
1 tbsp brown sugar
1 red chilli

deseeded and sliced

For the duck

1 tsp clear honey
1 tbsp low-salt soy sauce
1 tbsp rice wine
1 tbsp white wine vinegar
1 tsp five spice powder
2 duck breasts

For the radish leaves

1 tbsp vegetable oil
leaves from 2 bunches radishes
2 garlic cloves

sliced
1 tsp low-salt soy sauce
1 tsp sesame oil
1 tsp sesame seeds

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Nutrition: per serving

kcal663
fat53g
saturates15g
carbs20g
sugars20g
fibre2g
protein26g
salt3.6g

Method

step 1

Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
step 2

Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
step 3

For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.

RECIPE TIPS

HEALTHY BENEFITS

Worthy of more than just adding to salad, radishes are low in calories, full of fibre and a good source of potassium, which helps regulate blood pressure. Being a member of the cruciferous family makes them rich in valuable anti-cancer compounds called glucosinolates. Don’t waste the leaves, because they supply calcium and an impressive amount of vitamin C.

Recipe from Good Food magazine, June 2013

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A star rating of 4.4 out of 5.5 ratings

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