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Method

Method for the miso glaze:

Gently warm the honey, miso, pepper & salt together until fully combined

Pass through a fine sieve & reserve

Method for sweet potato puree:

  1. Wrap the sweet potatoes in buttered foil then bake in a pre heated oven 180°C fan /200°C (gas 6) for 40 minutes until tender
  2. Scoop out the flesh & blend until smooth
  3. Fold through the chilli, ginger & season to taste

Keep warm

Method for the dressing:

  1. Gently sweat the shallot, garlic, Szechuan pepper & anise in the oil until lightly coloured
  2. Add the honey, soy & miso & boil to a syrup consistency
  3. Add the poultry stock then reduce to a syrup & pass into a clean saucepan
  4. Reduce the heat to low & whisk in the cold butter a little at a time
  5. Finish with a squeeze of lime juice & reserve

To finish:

  1. Preheat oven to 180°C fan /200°C (gas 6)
  2. Cook the duck breasts in a heavy based fry pan over a gentle heat skin side down until the fat renders & becomes golden brown this will take 8-10 minutes then tip away excess fat & sear the reverse side of the breast for 30 seconds
  3. Brush with the glaze & transfer to the oven skin side up for 7-8 minutes, the Christmas duck breasts should be slightly springy to touch for a nice pink finish (core temperature 58 °C)
  4. Remove to a wire rack & brush with more glaze then leave to rest for a good 5 minutes

To assemble:

  1. Spoon the sweet potato puree onto warm serving plate
  2. Carve the duck across the breast & place onto the plate
  3. Spoon around the warm butter dressing
  4. Finish with steamed Asian greens & fresh coriander