Ingredients

Method

• 2 duck breasts
• sea salt and freshly ground black pepper
• 2 heads chicory, halved
• 200 g Asian greens or Tenderstem broccoli
• ½ t wasabi paste
• 1 t ginger juice, made from grated ginger
• ½ cup coconut cream
• fresh-coconut shavings, toasted (optional)
For the five-spice powder
• 5 star anise
• 1 T fennel seeds
• 1 T Szechwan peppercorns
• 2 t cloves
• 1 t ground cassia
• 1 t cinnamon

Method

Ingredients

To make the five-spice powder:

Grind all the spices to a fine powder then pass through a fine-meshed sieve.

To prepare and serve the duck:

Rub each duck breast on both sides with the five-spice powder. Quickly sear on both sides in a warm pan, then turn down the heat and fry for another 5 minutes, skin side down.

Remove the breasts from the pan, season and set aside to keep warm.

Heat the same pan (without removing the residual juices).

Quickly sear the chicory halves, sliced side down. Steam the greens or broccoli then season lightly. Add the wasabi paste and ginger juice to the coconut cream.

Plate the greens or broccoli then top with the chicory and sliced duck.

Drizzle with the wasabi-ginger coconut cream and garnish with coconut shavings, if using.

Per serving: 5616.6kJ, 37.7g protein, 126.5g fat, 11.2g carbs