This is my absolute favourite Jamie Oliver recipe so far – I found it many years ago in his Jamie’s Dinners cookbook, first published in 2004. It served us well as a main dish at many of our dinner parties and has always been a winner. It is fresh, crisp, colourful and scrumptious.
I have not made many adaptations to the original Jamie Oliver recipe – just a few here and there. It is an easy to follow recipe that can be served as a main for four or as a starter for about 6 people. It is also really nice to enjoy for lunch with a nice glass of chilled white wine.
Get rid of the duck fat from the pan and add 1 tbsp of rapeseed oil, bring the pan or wok to high heat. Add the sugar snaps and asparagus for about 30 seconds and then add the garlic and ginger to the pan.
- 200g fine asparagus
- 300g sugar snaps
- 2 cm piece of ginger
- 2 cloves of garlic
- 4 oranges
- Handful of fresh mint leaves
- 4 duck breasts, skin on
- 2 tbsp Chinese five spice
- salt and pepper
- 1 tbsp rapeseed oil
- 1 tbsp honey
- 4 tbsp dark soy sauce
- Wash the asparagus and sugar snaps and finely chop your ginger and garlic.
- Cut out the orange segments of the oranges. To do that, first remove the top and bottom and then the sides of the skin. Then with a sharp knife cut our the orange segments.
- Wash the mint and take off the mint leaves (until you have about a handful of fresh leaves)
- Scour the skin of your ducks and then rub in about 2 tbsp of Chinese Five Spice, season with salt and pepper
- Put the duck breast skin side down into your cold wok or pan and gradually bring it up to a medium low heat - fry for about 12 minutes
- Turn the duck breasts and fry for another 5 minutes then remove from the wok or pan
- Get rid of the duck fat from the pan and add 1 tbsp of rapeseed oil, bring the pan or wok to high heat. Add the sugar snaps and asparagus and fry for about 30 seconds, then add the garlic and ginger to the pan.
- Fry the vegetables until they are soft but still have that nice crunch to them when you bite in (about 4-5 minutes). Place in a bowl and set aside.
- Slice the duck breast and place back into the wok including the resting juices.
- Add a pinch of Chinese five spice and fry for a bit more
- Bring the vegetables back into the pan and add 1 tbsp of honey and 4 tbsp of dark soy sauce - fry until all is nicely heated up
- Add the orange segments and half of the fresh mint, toss it around and serve with Basmati rice.
- Sprinkle the rest of the fresh mint on top.