The Mighty Duck

Shopping List :

2 x Duck Breast
1 Green Cabbage
1 pack Bacon Lardons

Asparagus
Jar of marmalade
Mixed Green Salad
4 Tea Spoon Walnut Oil (Its only £1.50 and ill use it again)
4 Tea Spoon Red Wine Vinegar
100g Quinoa

Step By Step -

1. Score Duck Breast, into nice diamonds. I usually cut just deep enough to see pink meat.

2. Season heavily with Salt and Pepper. Place in COLD Medium Sized Frying pan. Turn heat onto Medium. LEAVE FOR 20 Mins.

3. Place Asparagus in salted boiling water. These will cook in 3 minuets.

4. Remove Asparagus and refill with water and add 100g Quinoa. This takes 20m to cook.

5. tilting pan remove excess duck fat, i use a spoon and straight down the sink.
6. Turn Duck breasts and cook for 5 More Minuets. Skin should be nice and crisp.

7. In a large mixing bowl add 4 tsp Red Wine Vinegar, 4 tsp Walnut oil and one table spoon Marmalade. MIX HARD.

8. Shred Cabbage into 1cm Slices.
9. Remove duck from pan, and let it Rest.

10. ADD Bacon lardon to Empty Duck Pan, turn heat up to high. Cook.

11. ADD handful of Cabbage cook for 2 Min then add one shot of water to wilt cabbage.

12. Strain Quinoa and add to DRESSING bowl with Asparagus, Mixed Salad and mix well with your hands .

13. Serve Duck Sliced, A spoonful of Cabbage with bacon and a good handful of salad.
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