Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Duck and Raspberries by Jim Mcnealy

Ingredients

• 1 duck breast
• 50g snow peas
• 50g chick peas
• 50g garden peas
• 100g tender heart cabbage
• 50g fresh raspberries
• 25ml peanut oil
• 50ml raspberry coulis
• 50ml cointreau
• 50ml soya sauce
• 50g soft brown sugar
• 100ml ham or chicken stock
• 25ml lemon juice
• 25g finely chopped fresh ginger

Jim Mcnealy from Inn in the Park, Poole

Method

1) Coat hot frying pan with peanut oil,
2) Add sliced duck, sear for 20secs on both sides,
3) Simultaneously blanche in boiling seasoned water (seasoned with salt and pepper)       the peas and finely chopped cabbage.
4) Remove duck from pan to rest,
5) Deglaze pan with cointreau, then add the rest of the ingredients APART from fresh        raspberries and reduce by half.
6) Drain vegetables and arrange on plate,
7) Top with sliced duck,
8) Add fresh raspberries to sauce and pour over dish

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.