Duck with peanut and tamarind flapjack

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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.

First published in 2015




Duck breast

Peanut and tamarind flapjack

Garnish and sauce


Preheat the oven to 160°C/gas mark 3
Melt the butter and sugar in a pan, add the golden syrup and tamarind
Mix the cornflakes, plain flour, baking powder, oats and chopped peanuts until well combined
Place the mixture into a silicone lined baking tray. Press down until approximately half an inch thick
Bake in the oven for 15-20 minutes until nicely browned - it is important that the flapjack is well cooked
Remove from the oven and allow to cool
Cut into fingers and spread generously with peanut butter
Preheat the oven to 200°C/gas mark 6
Season the duck breast with salt and ground star anise
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
Remove from the oven and allow to rest to 4-5 minutes. This should result in a medium-rare finish
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
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
Add the tamarind, sherry and star anise to the reduced chicken stock. Reduce by half, check the seasoning
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
First published in 2015

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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