We’ve decided to save cash by eating in on Friday nights. The rule is that we have to do something fancy, so that we don’t feel cheated out of restaurant-standard food. It also must be a recipe that will teach us both something new. On this occasion I really wanted duck. And Duncan wanted something Oriental. So this recipe satisfied us both.
Buying duck breasts in a supermarket isn’t easy. While they have chicken breasts of every shape and provenance, duck is limited to whole birds, crowns, legs or ready-sauced, ready-to-rip-you-off packs that don’t welcome your own flavours. So we bought a Gressingham crown – pricy but great quality – and Dunc had a bash at jointing off the wings and removing the breast meat from the carcass. New skill number one!