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    Sesame Duck With Raspberry And Star Anise Glaze

    If you're entertaining, duck is always an impressive meal to present

    7 February 2015
    • 125g fresh raspberries
    • 50g sugar
    • ½ cup water
    • 2 star anise
    • 4 duck breasts, skin scored
    • 1 tsp toasted sesame seeds
    • 210g self-raising flour
    • sea salt and black pepper
    • 3 eggs, beaten
    • 21/3 cups milk
    • 25g butter, melted
    • 3 spring onions, chopped
    • butter, for frying
    • sliced cucumber, lime halves and coriander leaves, to serve

    1 Place raspberries, sugar, water and star anise in a pot, stir until sugar has dissolved, simmer for 3 to 4 minutes or until reduced and slightly thickened.
    2 Preheat oven to 200ºC. Season duck breasts and sear, skin-side down, for 2 minutes. Remove from pan, drain on paper towel, place on a small baking tray, season, cover with raspberry glaze and bake for 10 minutes. Remove from oven and sprinkle with sesame seeds.
    3 For The Pancakes Sift the flour, salt and pepper into a bowl. Whisk together the eggs, milk and butter, add to the flour, sprinkle over spring onions, stir well to combine. Heat a crêpe pan, smear with butter, add 1/4 to 1/3 cup pancake batter, swirl around the pan, cook for 1 minute and flip. Repeat with remaining batter.
    4 To Serve Place pancakes on plates, top with sliced duck and serve with cucumber, lime and coriander.

    Text and image: Fairlady

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