Aromatic Duck With Asparagus And Cucumber Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1056
FAT
39%
CHOL
10%
SOD
97%

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Ingredients for 2 servings

1 Gressingham duck crown, 900g

1 onion, peeled and quartered

2 celery sticks, halved

1 leek, halved

2 carrots, quartered

2 red chillies, halved

85 g of root ginger, peeled, roughly chopped

1 garlic clove, halved

2 cinnamon sticks

3 star anise

1 large orange, halved

1 handful of coriander, stalks only

250 ml of port

4 tbsp of Hoi Sin sauce

2 tbsp of Kikkoman soy sauce

2 tbsp of clear honey

2 l of chicken stock

6 asparagus, stems removed, halved lengthways

3 spring onions, sliced lengthways

1 cucumber

4 French breakfast radishes, sliced lengthways

1 tsp of chopped chives

1 tbsp of chopped chervil

olive oil

1 dash of lemon juice

salt

ground black pepper

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