- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 200 g baby aubergines, quartered
- 2 duck breast
- 2 tsp chinese five spice
- 1 red chilli, finely sliced
- 1 inch fresh ginger, peeled and finely sliced
- 100 g oyster mushrooms, roughly torn
- 50 g vine-ripened tomatoes, roughly chopped
- 4-6 spring onions, chopped
- 2 tbsp oyster sauce
- 1 tbsp peanuts, crushed
- handful coriander, roughly chopped
Tips and Suggestions
John uses bush tomatoes which are native to Australia. We used vine tomatoes instead.
1. Place the aubergines into boiling water for 4-5 minutes until soft. Drain and leave to one side.
2. Score the skin on the duck breasts and rub the five spice powder and a pinch of salt into the meat and fat. Place the seasoned duck into a cold frying pan skin side down and place over a medium heat. Cook for 5 minutes and then turn and cook for another 5 minutes. Remove from the pan and leave to rest on a plate.
3. Return the pan to the heat, with the fat that has rendered out of the duck, and add the aubergines, chilli and ginger and sauté for 1-2 minutes. Add the oyster mushrooms and cook for a further 1-2 minutes. Stir in the tomatoes, spring onions, oyster sauce and the resting juices from the duck.
4. Cut the duck into slices and place on to a serving dish. Spoon the aubergine mixture alongside then garnish with crushed peanuts and coriander.
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