Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.4 duck breasts
2tbsp clear honey
Salt and freshly ground black pepper
40-50g Chinese black fungus, soaked in cold water for 2 hours
40-50g Chinese flowering chives, cut into 5-6cm lengths or 4 spring onions, thinly sliced on the angle
tbsp corn oil
For the dressing
1 shallot, peeled, halved, finely chopped
1 small carrot, peeled, finely chopped
A small piece of root ginger (30g), scraped and finely chopped
1 small clove of garlic, peeled, crushed
4-5cm piece of celery, finely chopped
a red chilli, seeded, finely chopped
tbsp finely chopped ends of flowering Chinese chives (optional)
2tbsp tomato ketchup
tbsp Kecap Manis soy sauce
1tsp balsamic vinegar
50-60ml vegetable or corn oil
Salt and freshly ground black pepper
tbsp chopped coriander
At least 4-5 hours before, whisk all of the ingredients together for the dressing, season lightly and leave to infuse in a covered bowl. Preheat the oven to 200C/gas mark 6. Cut the black fungus into 2-3cm chunks, place in a pan of lightly salted water and simmer for 20 minutes, then drain.
Season the duck, heat an ovenproof frying pan on the stove and cook with the breast down for 3-4 minutes on a medium to high heat until the fat begins to come out of the skin. Turn the duck over to seal the flesh side for a minute then turn over again, spoon the honey over and cook in the oven for 5 minutes, keeping the breasts pink. Leave to rest on a plate for a few minutes.
To serve, heat the corn oil in a pan, toss the flowering chives and black fungus for a minute to warm through and wilt the chives; season. Slice each duck breast into 8 slices. Spoon the dressing on to the centre of warmed serving plates, lay the duck on top, skin side up; scatter the chives and fungus over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments