Jukes 2 paired with a thrilling Duck ‘Salad’

Jukes 2 is a seriously talented drink with all manner of spicy or chilli-hot dishes.  This super-easy recipe is remarkably delicious, given it requires very little preparation. While all manner of drinks would shy away from rice vinegar and hoisin sauce, particularly as they have such direct flavours, Jukes 2 is so confident and focused that this pairing is a stroll in the park. Try it with chilled still or sparkling water; both work terrifically well. As alcohol-free pairings go, this is top drawer!

Cheers, Matthew

Ingredients (Serves 4)

2 Duck breasts

100ml Groundnut oil

3 tablespoons Rice vinegar

2 tablespoons Hoisin sauce

1 tablespoon toasted Sesame oil

1 tablespoon toasted Sesame seeds – I like a mixture of black and plain

2 Spring onions - finely sliced

¼ white Cabbage - shredded

10 Radishes – washed and finely sliced into rounds

2 Carrots - shredded

A few sprigs of fresh Coriander

A teaspoon of Chinese Five Spice

Sea salt and cracked Black pepper

Method
Season the duck breasts by rubbing in the five spice, salt and pepper. Heat three tablespoons of oil in a heavy-based frying pan and sear the duck breasts skin-side down until they are golden and crispy. Seal the other side quickly. Finish cooking the duck breasts in an oven at 200C for five minutes. Remove the duck breasts from the oven, cover them with cooking foil, and allow them to rest. Combine the rice vinegar, hoisin, sesame oil, sesame seeds and finely sliced spring onions in a big salad bowl and stir vigorously, adding the oil to taste (you might not need it all) and creating the dressing. Fold in the cabbage, radishes and carrots to make a slaw.

When the duck breasts are still warm, slice them into thin tranches. Make a pile of slaw on each plate and arrange the slices of duck breast. Scatter with picked coriander leaves and a few leftover sesame seeds. A smaller portion makes a lovely starter. For a superb main course, serve this dish with steamed white rice.