Duck Teriyaki with Crispy Chilli and Ginger.

 Duck Teriyaki with Crispy Chilli and Ginger.

Try this weekday family meal with a difference and it's super easy! The deliciously rich, decadent duck breasts served with a sweet Japanese sauce and Thai Jasmine rice. Another of my fusion, Southeast meets Far East Asia. The crispy chillies and ginger provide much needed heat, as I can't live without spice. The deep fried ginger added earthy warmth and all-around amazingness. If heat doesn't agree with you, leave out the chillies and replace them with sweet crispy onions.

   For the chilli and ginger.

-6cm finely sliced ginger.

-5 dry chillies (use scissors to snip into strips).

Deep fry the ginger for around 2 minutes or until crispy.

Drain well.

Turn off the heat.

Deep fry the chillies in the residual heat.

Drain well.

   For the sauce.

 In a bowl, put in 

-2tbsp grated ginger,

-2 cloves grated garlic,

-1tbsp honey,

-1tbsp Mirin,

-2tbsp soy sauce,

-1tsp sesame oil,

-sea salt/black pepper.

Mix well and leave aside.

   For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Remove the duck.

Leave to rest before slicing.

Discard the duck fat, leaving a tablespoon of fat.

Place the pan back on the heat.

Add the sauce.

Bring up to a gentle simmer.

Leave to cook for a couple of minutes or so.

   To serve.

Thinly slice the rested duck.

Spoon over the teriyaki sauce.

Sprinkle over the chillies and ginger.

Serve with rice.