Five spice duck
200g baby aubergines, quartered
2 duck breasts
2tsp five spice powder
1 red chilli, finely sliced
1-inch of ginger, peeled and finely sliced or grated
100g oyster mushrooms, roughly torn
50g vine ripened tomatoes, roughly chopped
4-6 spring onions, chopped
2tbsp oyster sauce
1tbsp crushed peanuts
Handful coriander, roughly chopped
1 Place the aubergines into boiling water for four to five minutes until soft. Drain and leave to one side.
2 Score the skin on the duck breasts and rub the five spice powder and a pinch of salt into the meat and fat.
3 Place the seasoned duck into a cold frying pan skin, side down, and place over a medium heat. Cook for five minutes and then turn and cook for another five minutes. Remove from the pan and leave to rest on a plate.
4 Return the pan to the heat, with the fat that has rendered out of the duck, and add the aubergines, chilli and ginger and saute for one to two minutes.
5 Add the oyster mushrooms and cook for a further one to two minutes. Stir in the tomatoes, spring onions, oyster sauce and the resting juices from the duck.
6 Cut the duck into slices and place onto a serving dish. Spoon the aubergine mixture alongside the duck then garnish with crushed peanuts and coriander.