MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frances' Duck w/Peanut & Tamarind Flapjack
Categories: Poultry, Nuts, Breads, Sauces, Wine
Yield: 2 servings

MMMMM------------------------DUCK BREAST-----------------------------
1 Duck breast
1/2 ts Ground star anise
pn Sea salt

MMMMM-----------------PEANUT & TAMARIND FLAPJACK----------------------
115 g Butter
70 g Demerara sugar
70 g Golden syrup
55 g Tamarind paste
55 g Cornflakes
40 g Plain flour
40 g Rolled porridge oats
1 tb Baking powder
115 g Peanuts, chopped
100 g Peanut butter

MMMMM----------------------GARNISH & SAUCE---------------------------
75 g Mousseron mushrooms
1 Pak choi
295 ml Chicken stock
25 g Tamarind paste
50 ml Sweet sherry
2 Star anise
Oil

Set the oven @ 160°C/320°F/gas mark 3

Melt the butter and sugar in a pan, add the golden syrup
and tamarind.

Mix the cornflakes, plain flour, baking powder, oats and
chopped peanuts until well combined.

Place the mixture into a silicone lined baking tray.
Press down until approximately 1/2" thick.

Bake in the oven for 15-20 minutes until nicely browned
~ it is important that the flapjack is well cooked.

Remove from the oven and allow to cool.

Cut into fingers and spread generously with peanut
butter.

Set the oven @ 200°C/400°F/gas mark 6

Season the duck breast with salt and ground star anise.

Fry the duck breast, skin-side down, in a hot, dry pan
until the skin is golden and crispy, then finish in the
oven for 7-8 minutes.

Remove from the oven and allow to rest to 4-5 minutes.
This should result in a medium-rare finish.

In a hot pan, sauté the mushrooms in a small amount of
oil, season lightly and remove the pan from the heat
until ready to serve.

Cut the root off the pak choi and separate the leaves.
Wash the leaves then cook in boiling chicken stock for 1
minute, remove the pak choi, leaving the pan on the
heat, and keep warm until required.

Add the tamarind, sherry and star anise to the reduced
chicken stock. Reduce by half, check the seasoning.

Once ready, place a piece of the flapjack into the
centre of each plate. Slice the duck breast and place on
top of flapjack. Garnish with the warm mushrooms and pak
choi, drizzle over the sauce and serve immediately.

by Frances Atkins

RECIPE FROM: https://www.greatbritishchefs.com

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