Chilli fried duck with pear chutney and sautéed potatoes
For the pear chutney
- 1 tbsp oil
- ¼ onion, chopped
- ½ pear, peeled, core removed, and chopped
- 1 tbsp white wine vinegar
- 1 tbsp brown sugar
- 1 tbsp ketchup
For the sautéed potatoes
For the chilli fried duck
For the pear chutney, heat the oil in a saucepan. Add the onion and pear and sauté for 2-3 minutes. Stir in the vinegar, brown sugar and ketchup. Cover with a lid and simmer for ten minutes.
For the sautéed potatoes, bring a small saucepan of water to the boil. Add the sliced potatoes and boil for five minutes until nearly cooked, then drain. Heat the oil in a frying pan and sauté the potatoes over a high heat until golden-brown and tender. Season with salt and freshly ground black pepper.
For the duck, heat the oil in another frying pan. Fry the duck over a high heat for 5-6 minutes until golden brown and cooked through. Add the chilli, honey and soy sauce. Remove from the heat and set aside to rest.
Spoon the potatoes onto a plate and arrange the duck strips on top. Serve with the chutney.