Gourmet Honey Hoisin Duck and Egg Baguette

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1. the duck is cooked by gordon ramsay’s method

   First turn the oven on to 200 degrees.

   Score the duck skin

   And then seasons duck breast with salt and pepper.

   Take a non-stick pan. Use no oil but start the duck breast in the pan cold.

   Put skin side down. If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. We need to render that fat down. (about 3 mins on low, then another 3 mins on high to sear and brown the skin)

   When the fat comes out, turn the duck over. Cook until nicely colored. (about 30 secs)

   Then, the duck goes to the oven with 200 degrees for 7 minutes.

   An important part is to leave duck breasts to rest and let them cool down. (4 mins)

   2-3 spring onions

   A good handful of coriander leaves

   ½ cucumber, finely sliced

   ½ carrot, julienne peeled

   1 large free-range eggs, fried

   Sauce

   1 tbsp dark brown sugar

   3 tbsp hoisin sauce

   2 tbsp ketchup

   2 tbsp honey

   1 tbsp rice wine

   1 tsp five spice powder (optional)

   ½ tsp white pepper

   1 tsp sesame oil

   3 garlic cloves, finely grated

   Add the sauce into a pan and heat for a few mins till it slighly reduces and becomes sticky (but not too sticky)