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.I served this dish when I was guest chef at Clare Lattin's restaurant, Raw Duck on Amhurst Road in London's Hackney, a year ago. Since then, due to a great big crack opening up in the building she was renting, they have moved the place to a new site down the way on Richmond Road, and already it is proving a hit with both the locals and foodie-destination diners, alike.
You can buy the small duck under fillets for this, or use a skinned duck breast. When it comes to prawn cracker, I prefer using the Indonesian versions that you cook yourself, they are much larger and tastier than the standard Chinese versions. But, that said, it depends what you can get your hands on.
250g duck under fillets or skinless breast, very finely chopped
1 small dessert apple, cored and very finely chopped
1 small red chilli, trimmed and finely chopped
2 spring onions, finely chopped
1tbsp chopped coriander
Salt and freshly ground black pepper
½-1tbsp soy sauce
4 large Indonesian prawn crackers, cooked, or smaller good-quality ones
Mix the duck, apple, chilli, spring onions and coriander together, then season and mix in enough soy sauce to taste.
Serve as soon as possible after mixing, spooned on to individual serving plates or one large sharing plate, with the prawn 'quackers' on the side.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments