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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.
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
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
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.