Serves 2

Ingredients
2 duck breasts
100g kumquats
150g white radish
100g onions
5g garlic
5g chilli
10g coriander
10ml honey
50g carrots
50g leeks
20ml soy sauce
10g sugar syrup
Olive oil

Method

In a bowl mix half of the soy sauce, coriander, honey, chilli, half the garlic and half the onions with some olive oil to obtain a marinade and marinate the duck breast for four to six hours.

Then seal the duck breast in a pan and cook in the oven for five minutes and leave to rest.

Meanwhile, slice the carrots and the leeks thinly and stir-fry in some olive oil.

Thinly slice the duck breast. Arrange some vegetables at the centre of the plate and lay the duck breast around them Garnish the top with some stir-fried vegetables and a crispy prawn cracker.

In a small pan, sweat the white radish and the rest of the onion and garlic. Add some sugar syrup, soy sauce and the kumquat slices and drizzle some around the plate.

Joe Vella is an Executive chef, Hilton Malta.