Five-spiced duck with plum sauce & Cape gooseberries

Serves: 10
Time: 60 mins
Difficulty:

Ingredients:

1 Tortilla wrap
1tsp Olive oil
2tsp Chinese five-spice
2tsp Runny honey
1 Duck breast
100g Crème fraîche
4tbsp Chinese sauce or a good brand mango chutney
1 punnet Cape gooseberries cut into quarters
2tsp toasted Sunflower Seeds
1 mini muffin tin

Preheat oven to 180˚C,350˚F, gas 4. Brush tortilla wrap with oil and cut into 18 squares. Place oil side down in the muffin tin and bake for 10 mins until crisp and dry.

Mix the five-spice and honey together. Score the skin of the duck breast and spread with the five-spice and honey mix. Roast the duck breast for 15-20 mins, it should still be pink in the middle. Slice thinly when cool.

To assemble: put ½ tsp of crème fraîche in a tortilla cup, followed by ½ tsp plum sauce or mango chutney, 1 slice of five-spiced duck and a Cape gooseberry quarter. Top with toasted sunflower seeds and chopped chives.

Five-spiced duck with plum sauce & Cape gooseberries

Ingredients

1 Tortilla wrap
1tsp Olive oil
2tsp Chinese five-spice
2tsp Runny honey
1 Duck breast
100g Crème fraîche
4tbsp Chinese sauce or a good brand mango chutney
1 punnet Cape gooseberries cut into quarters
2tsp toasted Sunflower Seeds
1 mini muffin tin

Instructions

Preheat oven to 180˚C,350˚F, gas 4. Brush tortilla wrap with oil and cut into 18 squares. Place oil side down in the muffin tin and bake for 10 mins until crisp and dry.
Mix the five-spice and honey together. Score the skin of the duck breast and spread with the five-spice and honey mix. Roast the duck breast for 15-20 mins, it should still be pink in the middle. Slice thinly when cool.
To assemble: put ½ tsp of crème fraîche in a tortilla cup, followed by ½ tsp plum sauce or mango chutney, 1 slice of five-spiced duck and a Cape gooseberry quarter. Top with toasted sunflower seeds and chopped chives.