A "wow" dish that you can prepare in under 20 minutes, this tasty pan-fried duck remains juicy and full of flavour, and the zingy chilli and mint dressing adds a real punch of flavour. Serve with some crust bread to mop up the juices and a crisp green salad.
- 2 duck breasts
- Salt and pepper
- 1 tsp. Chinese five-spice powder
- 1 tsp. dried thyme
- Small handful freshly chopped mint
- 1/2 fresh red chilli
- Juice of 1/2 lemon
- Extra-virgin olive oil
Score the duck breast skin. Rub with salt and pepper, five-spice and thyme. Rub with olive oil. Heat a frying pan over a medium heat.
Preheat oven to 200C. Cook the duck skin side down for 6 minutes, then flip and seal on the other side for 20-30 seconds. Remove from the pan, put onto a baking tray and bake in the oven for 6-7 minutes or until cooked to your liking.
While the duck cooks, mince the chilli. Whisk in a jug with the mint, lemon juice and as much olive oil as you like to taste. To serve, slice the duck after resting for at least 5 minutes, and drizzle with the dressing.