1 Gressingham duck breast


2 tbsp honey
200ml soy sauce
4 cloves garlic
1 red onion
1 lemongrass stick
100ml Borderfields rapeseed oil
½ lemon
½ lime
Coriander stalks
2 tbsp Chinese 5 spice
1 tsp ginger fresh or ground

Oriental Salad

½ mouli (Japanese radish)
1 beetroot
2 carrots
2 spring onions
1 chilli
1pkt noodles
½ bunch chopped coriander (save some for dressing)
1pkt sakura cress


2 garlic cloves crushed
1 banana shallot fine chopped
6tbsp soy sauce
6tbsp Borderfields rapeseed oil


1. For the duck and marinade, roast 5 spice and ginger in the honey to release the flavour, add the garlic rough cut onion, lemongrass and coriander stalks. Deglaze the pan with the soy sauce then add the lemon and lime juice and then leave in to infuse. Finally add the Borderfields Rapeseed oil and leave for 24hours, then just cook to your desired preference.

2. As for the salad, on a turning slicer turn the mouli, beetroot and carrot. If you don’t have a turning slicer you can cut it to julienne (very thin strips, about 2 inches long). Fine dice chilli and spring onion. Use scissors and trim off the cress to garnish and cut through the salad.

3. Now for the dressing, just sweat off the crushed garlic and shallot until almost cooked with no colour. Then simply add soy sauce and Rapeseed Oil and some of the chopped coriander.