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maltatoday, WEDNESDAY, 18 MAY 2016 14 Food Easy duck recipes on Gourmet Today TV Duck seems to be something we are happy to order at restaurants but are less happy to cook at home. Michael Diacono shows Gourmet Today TV viewers just how easy duck is to prepare with some easy recipes that take 30 minutes to prepare. From Chinese style duck pancakes to salads with orange and another with broad beans, these simple recipes are sure to make it to your favourites. Don't miss Gourmet Today TV, every Friday at 18:10. Easy duck and hoisin pancakes Duck, orange and spinach salad Broad bean, asparagus and duck salad Serves 2 Ingedients • 4 duck breasts, skin removed • ½ tsp Chinese five spice • Black pepper • 2 tbsp sesame oil • 100ml hoisin sauce • 8-10 ready-made Chinese- style pancakes, warmed • 1 bunch spring onions, cut into matchsticks • ½ cucumber, halved, seeds removed and cut into matchsticks Method 1. Cut the duck into thin strips and toss in the five spice and pepper. 2. Heat the sesame oil in a frying pan or wok and add the duck. 3. Stir-fry for 3-4 mins until cooked through, 4. Add the hoisin sauce and continue to cook for approx. 1 min, until the duck is thickly coated with the sauce. 5. Transfer the duck to a warmed dish. 6. Chop the spring onions into matchsticks. Remove the seeds from the cucumber and cut into matchsticks. Arrange on a plate. 7. Warm the pancakes and serve separately so that everyone can serve themselves. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2016. Serves 2 Ingedients • 1 duck breast, fat trimmed and skin scored Salad • 2 large handfuls mixed leaves • ½ orange, segmented • ½ shallot, sliced • 1 tsp sesame oil • ½ orange, juice only • Soy sauce • 1 chilli, finely sliced Method 1. Preheat the oven to 200°C. 2. Fry the duck breast in a hot pan, skin- side down, without any added fat, for 5 mins until the skin is browned. 3. Drain some of the fat and then flip the duck breast over and cook for a further 3 mins until browned all over. 4. Transfer to the oven and roast for 10 mins until cooked to medium rare. 5. Allow to rest for a few mins before slicing. 6. Combine all the ingredients for the salad together and mix well. 7. Serve the sliced duck breast with a side of salad. This recipe first appeared on Gourmet Today TV, aired on 13 May, 2016. Serves 2 Ingedients Salad • ½ large potato, boiled and cubed • Handful broad beans, peeled and blanched • Handful asparagus, trimmed and blanched • Salt and pepper Dressing • 50g goats' cheese • 2 tbsp double cream • 2 tbsp basil, finely chopped Duck • ½ duck breast, skin removed, sliced into 4 strips • 2 slices Parma ham, halved lengthways • 1 tbsp olive oil Method 1. To make the salad, place the potato, broad beans and asparagus into a bowl and season with salt and freshly pepper. 2. To make the dressing, heat the goats' cheese and cream in a saucepan over a gentle heat until the cheese has melted and the sauce is smooth. 3. Stir in the basil. 4. To make the duck, wrap each duck strip in half a slice of Parma ham. 5. Heat the oil in a frying pan and fry for 6-8 mins, or until crisp and golden-brown and the duck is cooked through. 6. To serve, place the salad in the centre of a plate, top with the duck and drizzle over the dressing. Serve warm or cold. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2016.