Ingredients

• 2½ tbsp rapeseed oil
• 1 tsp cumin seeds
• 2 tsp sesame seeds
• 200g/7oz fresh root ginger
• thinly sliced
• 1 green chilli
• sliced open
• salt
• to taste
• 1 tsp red chilli powder
• 100g/3½oz tamarind paste
• 100g/3½oz palm sugar
• pinch asafoetida
• 1 dried red chilli
• ½ tsp mustard seeds
• 5-6 curry leaves
• 4 duck breasts
• trimmed and scored
• 12 spears asparagus
• trimmed
• 12 spears Tenderstem broccoli
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp coriander cress

Directions

• For the chutney
• heat two tablespoons of the oil in a frying pan
• fry the cumin seeds for 1-2 minutes then add the sesame seeds
• ginger and green chilli and season with a little salt.
• Stir for 2-3 minutes and then cover the mixture with a circle of greaseproof paper and let it cook slowly for 40-45 minutes until the ginger is almost cooked.
• Let the mixture cool then transfer to a food processor with the tamarind paste
• palm sugar and 50ml/2fl oz water and blend to a fine paste.
• Heat the remaining oil in a separate pan
• add the asafoetida
• red chilli and mustard seeds. As the mustard seeds pop
• add the curry leaves
• stir for 30 seconds then pour into the ginger chutney mixture and mix well. Set aside.
• For the duck
• preheat the oven to 200C/400F/Gas 6.
• Heat a frying pan until very hot
• add the duck breasts
• fat side down and cook until golden brown.
• Turn the duck breasts over
• to seal the other side
• then transfer the pan to the oven and roast for 10-12 minutes.Remove the duck from the oven and rest for 5-6 minutes.
• Meanwhile
• bring a pan of salted water to the boil
• add the asparagus and broccoli and boil for 2-3 minutes until just tender.
• Drain the asparagus and broccoli and mix with the olive oil.
• Heat a griddle pan until hot
• add the asparagus and broccoli and sear on each side until charred.
• Remove and season with salt and freshly ground black pepper.
• To serve
• lay the asparagus and broccoli onto the plate. Carve the duck into slices and lay on top then place a spoonful of chutney alongside. Finish with a scattering of coriander cress.