Honey-roast duck with flowering chives and black fungus

Serves 4

Honey-roast duck with flowering chives and black fungus (Jason Lowe)

4 duck breasts
2tbsp clear honey
Salt and freshly ground black pepper
40-50g Chinese black fungus, soaked in cold water for 2 hours
40-50g Chinese flowering chives, cut into 5-6cm lengths or 4 spring onions, thinly sliced on the angle
tbsp corn oil

For the dressing

1 shallot, peeled, halved, finely chopped
1 small carrot, peeled, finely chopped
A small piece of root ginger (30g), scraped and finely chopped
1 small clove of garlic, peeled, crushed
4-5cm piece of celery, finely chopped
a red chilli, seeded, finely chopped
tbsp finely chopped ends of flowering Chinese chives (optional)
2tbsp tomato ketchup
tbsp Kecap Manis soy sauce
1tsp balsamic vinegar
50-60ml vegetable or corn oil
Salt and freshly ground black pepper
tbsp chopped coriander

At least 4-5 hours before, whisk all of the ingredients together for the dressing, season lightly and leave to infuse in a covered bowl. Preheat the oven to 200C/gas mark 6. Cut the black fungus into 2-3cm chunks, place in a pan of lightly salted water and simmer for 20 minutes, then drain.

Season the duck, heat an ovenproof frying pan on the stove and cook with the breast down for 3-4 minutes on a medium to high heat until the fat begins to come out of the skin. Turn the duck over to seal the flesh side for a minute then turn over again, spoon the honey over and cook in the oven for 5 minutes, keeping the breasts pink. Leave to rest on a plate for a few minutes.

To serve, heat the corn oil in a pan, toss the flowering chives and black fungus for a minute to warm through and wilt the chives; season. Slice each duck breast into 8 slices. Spoon the dressing on to the centre of warmed serving plates, lay the duck on top, skin side up; scatter the chives and fungus over.