Duck breast with ginger and spring onion

SERVES 2

• 2 spring onions
• 2 red chillies
• 2 tbsp ginger

Step 1
Slice each of the duck breasts horizontally across the centre, not quite cutting all the way through, so you can open each out like a book.

Step 2
Slice the spring onions into fine rounds, then halve, seed and thinly slice the red chillies.

Step 3
Mix with the grated ginger and a little salt.

Step 4
Stuff most of the onion, chilli and ginger inside the duck breast then fold over to close and push a skewer through the edges to seal.

Step 5
Place the breasts in a small baking dish, make four or five slashes across the skin and down to the stuffing of each breast, then fill the slashes with more stuffing.

Step 6
Roast at 220C/gas mark 7 for 5 minutes then lower the heat to 200C/gas 6 and cook for 15-20 minutes.

Step 7
Serve with tenderstem broccoli.