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There is something wonderfully quirky about this duck with flapjack recipe from Frances Atkins. It makes a quick and fun midweek dinner that everyone will enjoy

Method
1.
Preheat the oven to 160°C/gas mark 3
2.
Melt the butter and sugar in a pan, add the golden syrup and tamarind
3.
Mix the cornflakes, plain flour, baking powder, oats and chopped peanuts until well combined
4.
Place the mixture into a silicone lined baking tray. Press down until approximately half an inch thick
5.
Bake in the oven for 15-20 minutes until nicely browned - it is important that the flapjack is well cooked
6.
Remove from the oven and allow to cool
7.
Cut into fingers and spread generously with peanut butter
8.
Preheat the oven to 200°C/gas mark 6
9.
Season the duck breast with salt and ground star anise
10.
Fry the duck breast, skin-side down, in a hot, dry pan until the skin is golden and crispy, then finish in the oven for 7-8 minutes
11.
Remove from the oven and allow to rest to 4-5 minutes. This should result in a medium-rare finish
12.
In a hot pan, sauté the mushrooms in a small amount of oil, season lightly and remove the pan from the heat until ready to serve
13.
Cut the root off the pak choi and separate the leaves. Wash the leaves then cook in boiling chicken stock for 1 minute, remove the pak choi, leaving the pan on the heat, and keep warm until required
14.
Add the tamarind, sherry and star anise to the reduced chicken stock. Reduce by half, check the seasoning
15.
Once ready, place a piece of the flapjack into the centre of each plate. Slice the duck breast and place on top of flapjack. Garnish with the warm mushrooms and pak choi, drizzle over the sauce and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Duck with flapjack recipe with a medium and round red wine

Ingredients

Duck breast

Peanut and tamarind flapjack

  • 115g of butter
  • 70g of Demerara sugar
  • 70g of golden syrup
  • 55g of cornflakes
  • 40g of plain flour
  • 40g of rolled porridge oats
  • 1 tbsp of baking powder
  • 115g of peanuts, chopped
  • 55g of tamarind paste
  • 100g of peanut butter

Garnish and sauce

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