English Duck/Asian Influences

Name: English Duck/Asian Influences
Yield: Serves 10
Cuisine: British
Ingredients: 40 sprigs shiso cress; 1 spring onion, shaved wafer thin; 20 g roasted and salted peanuts; 40 sprigs lemon balm cress; 20 g beansprouts, cut into 5 mm pieces; 40 g sweetcorn, cooked and taken off the cob

Preparation info

Serves
10

Difficulty
Medium

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

This dish was created to celebrate a British supplier’s superb produce: english duck, from reg Johnson at Goosnargh. We’ve been using him for 13 years, ever since I started at the restaurant. His corn-fed duck is the best I’ve ever tasted. We’ve given it an Asian influence: lots of fresh flavours, acidity, peanuts for crunch and texture, and soy.