MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frances' Duck With Peanut & Tamarind Flapjack
 Categories: Poultry, Nuts, Breads, Sauces, Wine
      Yield: 2 servings
 
MMMMM------------------------DUCK BREAST-----------------------------
      1    Duck breast
    1/2 ts Ground star anise
      1 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.
  
  Recipe by Frances Atkins
  
  RECIPE FROM: https://www.greatbritishchefs.com
  
  Uncle Dirty Dave's Archives
 
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