Monday: Duck breasts in Peking sauce served with potatoes and veg
Tender duck fillets coated in peking sauce. Full of flavour, lean meat with a crispy skin
Place the duck skin side down on a hot pan. Fry until much of the fat has rendered out and the skin is golden (about 5 minutes). Place the duck on a roasting tray and roast in a preheated over for 20-30 minutes at 180c. Ensure meat is cooked through before serving.