- Oriental Sauce;
- 1 banana shallot
- 1 chilli
- 10g brown sugar
- 10ml white wine vinegar
- Pinch of five spice
- 10ml dark soy sauce
- 100ml Essential Cuisine Chicken Stock
- 5g of Essential Cuisine No1 Beef Gravy Mix
- Carrot and Cumin Puree;
- 1 large carrot
- Pinch of cumin seeds
- 5g of Essential Cuisine Chicken Stock
- ½ pint of water
- 1 small potato
- Duck Leg Spring Roll;
- 1 duck leg
- 1 chilli
- Pinch of five spice
- 200 ml vegetable oil
- 2 leaves of bok choi
- 2 sheets of spring roll pasty
- 1 whole egg
- Duck Breast, Udon Noodles, Bok Choi;
- 2 large Gressingham duck beast
- Pinch of five spice
- Salt & pepper
- 100g Udon noodles
- 4 leaves of bok choi
Five spiced Gressingham Duck Breast, Duck Leg Spring Roll, Udon Noodles, Carrot and Cumin Purée, Oriental Sauce.
Five spiced Gressingham Duck Breast, Duck Leg Spring Roll, Udon Noodles, Carrot and Cumin Purée, Oriental Sauce.
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give this delicious Gressingham duck breast recipe a try? Created by Matt Davies, who featured in our #Cheflife series.
Ingredients
Method
1. Dice the banana shallot and chilli, add the five spice and then sweat off until nice and soft.
2. Add the brown sugar, vinegar and soy sauce and reduce until the liquid starts to thicken.
3. Add the Chicken Stock, bring to the boil, then thicken with No1 Beef Gravy Mix until you get the required consistency.
4. Peel and dice the carrot and place in a pan with the Essential Cuisine Chicken Stock, cumin seeds and potato.
5. Cook until nice and soft then use a blender to purée the carrot and potato.
6. Keep the stock and add gradually until you get the required texture.
7. Pass through a sieve to get rid of any lumps.
8. Place the duck leg in the vegetable oil and gently simmer without any colour for 4 hours.
9. Once the meat is tender remove from bone and roughly chop the meat, then add half of the finely chopped chilli to the duck leg meat.
10. Finely chop the bok choi and also add this to the mix with the five spice, check for seasoning and add if required.
11. Place the mix in the middle of one of the sheets and brush around with the beaten egg.
12. Roll into a spring roll, making sure to fold the sides in to prevent the mix from escaping, then deep fry until pastry is golden brown.
13. Season the duck breasts with the five spice and salt and pepper, then place in a hot pan skin side down until the skin is nice and crisp.
14. Turn over and start cooking through on the other side, once sealed off place the duck breast in the oven, skin side up for 6 minutes on 200 degrees.
15. Take the duck out of the oven and leave to rest. Boil the noodles for 2 minutes and remove from the water and season.
16. Gently fry the bok choi until its nice and tender.
Serve up and enjoy
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
