Makes: 2 servings
Time: 30 Minutes
Tender duck breasts are served with crispy cauliflower florets seasoned with aromatic five spices.
350g (11 1/2oz) cauliflower, cut into florets
1 tbsp olive oil
1/2 tsp Chinese five spice
2 duck breasts
Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of salted water to the boil, add the cauliflower florets and cook for 2 minutes, then drain. Put in a roasting tray and drizzle over the olive oil, then sprinkle with the Chinese five spice. Turn to coat well.
Score the fat of the duck breasts at 2cm (1in) intervals and sprinkle with a pinch of salt. Heat an ovenproof frying pan until hot, then lay the duck breasts in the pan, skin-side down, and cook for 5 minutes, until golden. Turn the duck breasts over, then put in the oven with the cauliflower roasting tray.
Roast the duck for 12 minutes for medium and 16 minutes for well done. Remove the duck from the oven and rest, covered with foil. Stir the cauliflower and return to the oven for a further 7 minutes.
Slice the duck breasts and serve with the cauliflower florets and some salad leaves, if liked.
Source: Tesco Real Food
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