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Ingredients

• grated zest and juice of 1 limes
• 2.5cm fresh ginger, peeled and finely grated
• 1 clove garlic, finely chopped
• 2 tbsp soy sauce
• salt
• 4 large duck breast, skin removed
• 1 tbsp clear honey
• 1 tbsp coriander, chopped, for garnish

• 1 kg aubergines
• 1 tbsp sesame oil
• 3 tbsp groundnut oil
• salt, and freshly ground black pepper
• 2 spring onions, sliced
• 1 tbsp fresh ginger, grated
• 3 clove garlic, crushed
• 1 large red chilli, sliced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar, or Mirin
• 1 tbsp light brown sugar
• 1 tbsp toasted sesame seeds
• Thai basil, to garnish
• fresh coriander leaves, to garnish

Description

Serve Up A Splendid, Oriental-inspired Meal With Anne Menzies's Succulent Duck Set Off By Paul Bloxham's Piquant Aubergine Stir-fry

UK TV