Five Spice Glazed Duck with Creamy Spelt & Sprouting Broccoli

Serves: 2

Prep time: 20 minutes

Cooking time: 30 minutes

This Oriental recipe takes the richness of duck, the aromatic aromas of oriental spices and combines them with creamy vegetable spelt to create a dish just bursting with flavour.

Ingredients

1 x 150g sachet of Ainsley Harriott Creamy Vegetable Spelt

2 boneless duck fillets, trimmed and slashed

1/2 tsp Chinese five spice powder

30ml (2 tbsp) sunflower oil

60ml (4 tbsp) clear honey

2 garlic cloves, peeled and split in half

sea salt and freshly ground black pepper

steamed sprouting broccoli (to garnish)

Step 1

To cook the duck: Preheat the oven to 180C (350F), Gas mark 4 and heat an ovenproof frying pan until searing hot. Sprinkle the duck fillets with the Chinese five-spice and add to the heated pan skin side down, then cook for 2-3 minutes until the skin is lightly golden. Turn the fillets over and cook for another minute to seal, then drain off all of the excess fat.

Step 2

Meanwhile, prepare the Ainsley Harriott Creamy Vegetable Spelt according to instructions on the packet.

Step 3

Whisk together the sunflower oil and honey in a small bowl and smear all over the duck breasts. Tuck in the garlic cloves.

Step 4

Roast for 20 minutes until the duck is completely tender, basting every 5 minutes or so. Remove from the oven and leave to rest in a warm place for 5 minutes.

Step 5

Divide the Ainsley Harriott Creamy Vegetable Spelt onto warmed plates with the sprouting broccoli. Carve each duck breast into slices and arrange on top, drizzling over any remaining juices.