Michael O’Hare’s chef’s twist on the classic Chinese takeaway favourite is a Friday night feast that’s fit for a king. A crown of duck with an easy ready-made plum glaze is roasted until ridiculously tender and succulent, then served with a quick-pickled cucumber salad and a genius crunchy prawn cracker crumb. Give this one a go at home to recreate the Cooking with the Stars dinner party dish.
Michael O’Hare
Talented Michael O'Hare was chef-patron at the Michelin star 'The Man Behind The Curtain' in Leeds, a super-trendy restaurant serving up decadent plates of food with Spanish and Asian flavours.
1HR 20MIN
Total time
Ingredients
Servings
4
For the duck crown
1
M&S duck crown with sticky plum glaze
For the rice
450 g
sushi rice
2 tbsp
M&S white rice vinegar
For the cucumber salad
400 g
baby cucumbers, trimmed, sliced
sliced into quarters lengthways
50 g
caster sugar
1 tbsp
M&S fine sea salt
For the prawn cracker powder
50 g
M&S prawn crackers
To serve
1 pack
(215 g)
(215 g)
M&S duck spring roll
Nutrition per serving
Calories
650kcal
Fat
37.8 g
Saturates
11.8 g
Sugars
19.2 g
Salt
2261.4 mg
