Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

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This glazed duck breast recipe from Adam Stokes mixes the sweet and sour flavours found in Chinese cuisine with ingredients typical of the Mediterranean, such as courgettes and couscous. This is a relatively quick and simple dish to put together, but the bold flavours and presentation are sure to impress.

First published in 2015





Blend the cherry tomatoes in a food processor with a pinch of sea salt. Transfer the pulp to a sieve and leave to sit over a measuring jug so that the liquid gradually drips through
Once all of the liquid has dripped through, mix 150ml of the tomato water with the couscous and leave to soak in the fridge for 20 minutes
Score the skin of the duck to allow the fat to render away easily. Place a pan over a medium-high heat. Once hot, add the duck breasts skin-side down and fry until the skin is crispy and golden
Turn the breasts over and remove the pan from the heat. Leave to rest in the hot pan and cook through for approximately 10 minutes
Prepare the red pepper by removing the seeds and cutting into large diamond shapes. Cut the baby courgettes in half diagonally, then chop the ends off. Cut the base of the stem off the pak choi and break down into individual leaves
Heat the olive oil in a frying pan over a medium heat. Once hot, sauté the baby courgettes and red peppers until golden, then remove from the pan. Add in the pak choi and wilt with a pinch of salt until soft
Add the honey into a small frying pan over a low heat and allow to bubble and slightly caramelise until it darkens slightly in colour. Roll the breasts in the pan to coat and glaze. Warm up the couscous in a pan, adding a little extra tomato water
Remove the duck and cut into cubes. Place onto plates along with the couscous, vegetables and a drizzle of pan juices. Sprinkle with chives and serve immediately

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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