Chilli fried duck with pear chutney and sautéed potatoes



For the pear chutney

For the sautéed potatoes

For the chilli fried duck


  1. 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.

  2. 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.

  3. 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.

  4. Spoon the potatoes onto a plate and arrange the duck strips on top. Serve with the chutney.