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Lightly Score the skin of the Duck Breast season with salt and pepper if desired

Place the Duck Breast Skin Down straight from the fridge into a large Frying Pan ( pre-heated over a medium heat)

There is no need to use any oil as there will be sufficient fat come out of the Duck Skin.

Cook for 3-4 mins Turn and cook for a further 12 mins turning occasionally during the cooking time, until the duck is cooked through.

Remove from the pan and put aside to cool down.

If desired now is the time time to remove the skin and fat from the breast before it cools down.

Sweet Chilli Pepper Sauce


1 Red Bell Pepper

1 Garlic clove -Crushed

4 Pieces Crystallized Ginger Finely Chopped

3 tblsp Sweet Chilli Vinegar

1 tblsp Honey

1/4 tsp Paprika

Fresh Ground Pepper

For the Wrap


1 Duck Breast

2-3 Flour Wraps

Bean sprouts

Fresh Coriander

Crisp salad Leaves


To make the Sauce -

Finely chop the Red Pepper, place in a saucepan along with the other sauce ingredients. Cook over a low heat stirring all the time until the mixture has thickened-approx 25 mins

To make the Wraps


Thinly slice the Duck breast and place a few slices in the middle of the wrap, add the bean sprouts, salad leaves and coriander and drizzle the Chilli Pepper Sauce liberally over the filling .

Fold the bottom of the wrap up first then one side in then the other side.

Serve


You could also use Chicken Breast  or Stir Fry Pork or Beef as an alternative.

To make the Pastry


Mix Flour and Salt, Add fat cut into small pieces.

Stir the fat into the flour mixture (DO NOT Rub in ) Mix to a stiff dough with cold water.

Roll out on a floured surface into a strip.

Fold into 3, Give a 1/4 turn so one of the open ends is towards you and roll out again into a strip. Fold into 3 turn and roll out, fold into 3.

Cover the pastry to prevent drying out and leave to rest for approx 15 mins.

Almond Filling


3 oz (75g) Margarine

3 oz (75g) Caster Sugar

4 oz (100g) Ground Almonds

4 oz (50g) Ground Rice

1 Medium Egg Beaten

Few Drops Almond Essence (Optional)

For the Rough Puff Pastry


8 oz (225g) Plain Flour

Pinch Salt

5 oz (150g) Lard & Marg Mixed

Cold water to mix

To make the Filling -


Cream Margarine and Sugar


Mix together the Ground Almonds and Ground Rice, Add to the Margarine mixture with the beaten egg, add Almond Essence if using.


Mix well

To make


Roll out pastry and cut out into 4 circles -large enough to line a Yorkshire pudding tin.


Brush the outside  of the Circles with Beaten Egg. ( It’s easier to do before putting the Almond mixture on )


Spread the Almond Mixture onto the middle of the circles leaving approx 1.5 - 2cm of Pastry Clear. (Where brushed with Egg)


Place a Ginger Pickled Pear Quarter onto the Middle of each Circle


Bake for about 30 mins until the filling is Golden Brown

Ginger Pickled Pears


You could use Spiced Pickled Pears if you wished.

Heat Oven to 190C, 375F, Gas 5