Yes another one pan meal, I just love them, but with a Chinese flavour this time. You can do this with chicken if you want but we had some duck so I thought it would taste just as good.

I have decided that I need to get a bigger skillet though as I had to use a frying pan for this and I truly feel things like this taste better when cooked in a skillet.

Duck with Ginger, Spring Onions and Green Beans

Serves 2

3cm/1 inch piece of ginger, peeled and chopped

2 cloves of garlic

1 green chilli, chopped with seeds

Juice of 1/2 lemon

4 duck thighs or 2 whole duck legs

Olive oil

1-2 tbsp of white wine/cider vinegar

1 tbsp coconut aminos (soy sauce substitute)

1 bunch of spring onions, roughly chopped

250g/2 cups green beans chopped to about 3cm/1inch

In a pestle and mortar, grind the ginger, garlic, chilli and lemon juice into a paste.

Slash the skin of the duck so it absorbs the flavour, and rub the seasoning all over.

Heat a dash of good olive oil in a skillet or frying pan. When the oil is ready, put the duck in, skin side down first. Colour evenly on both sides.

As the duck skin starts to render down, pour away any excess fat, then add the white wine/cider vinegar to deglaze any caramelised juices. (If you would rather not use wine/cider vinegar you can also deglaze with water.)

Keep turning the chicken until it is cooked evenly on both sides – this should take about 20-25 minutes, until you are able to put a knife straight through it. (You could check with a temp probe 69-72c is perfect)

To finish, baste the duck in its juices, then add a squeeze of lemon juice.

When ready, remove from the pan add a glut or 2 of coconut aminos and sauté the sliced beans and spring onions.

Add the duck to the pan with the vegetables, then serve all together.

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