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Duck and okra ragu

Matthew Fort from Market Kitchen
A spicy vegetable dish makes the perfect complement to Matthew Fort's pan-fried duck breast

Duck and okra ragu

Method

1. Season the duck and cook in a frying pan with a drizzle of oil, if necessary.

2. In a separate pan, heat a little olive oil and fry the onion, ginger, garlic, okra and cumin for 3 - 4 minutes.

3. Squeeze in the orange and lime juice and simmer until reduced.

4. Put the okra mixture on a plate, top with the duck and sprinkle with sesame seeds.

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Serves: 1

Prep: 5 min
Cook: 15 min

Ingredients
Olive oil, for frying
1 Duck breast, skin on, sliced
1 onion, grated
3 cm Ginger, grated
1 clove Garlic, chopped
100g okra, trimmed
1 tsp Cumin seeds
1 orange, juice only
1 lime, juice only
Sesame seeds, to serve