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Archive of BBC Food Recipes

Chilli fried duck with pear chutney and sautéed potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. For the pear chutney, heat the oil in a saucepan. Add the onion and pear and sauté for 2-3 minutes. Stir in the vinegar, brown sugar and ketchup. Cover with a lid and simmer for ten minutes.

  2. For the sautéed potatoes, bring a small saucepan of water to the boil. Add the sliced potatoes and boil for five minutes until nearly cooked, then drain. Heat the oil in a frying pan and sauté the potatoes over a high heat until golden-brown and tender. Season with salt and freshly ground black pepper.

  3. For the duck, heat the oil in another frying pan. Fry the duck over a high heat for 5-6 minutes until golden brown and cooked through. Add the chilli, honey and soy sauce. Remove from the heat and set aside to rest.

  4. Spoon the potatoes onto a plate and arrange the duck strips on top. Serve with the chutney.

Ingredients

For the pear chutney

  • 1 tbsp oil
  • ¼ onion, chopped
  • ½ pear, peeled, core removed, and chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp ketchup

For the sautéed potatoes

  • 200g/7oz new potatoes, sliced
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

For the chilli fried duck

  • 2 tbsp olive oil
  • ½ duck breast, skin removed, sliced into strips
  • ½ red chilli, thinly sliced
  • 1 tbsp honey
  • 2 tbsp soy sauce

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Chilli fried duck with pear chutney and sautéed potatoes

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