CHOCOLATE PROFITEROLES PAN-FRIED DUCK BREAST NOODLE STIR FRY

Oh-so delicious, and impressive. Choux pastry is not difficult to make if the recipe is followed carefully. It is important to add the sifted flour all at once, so the mixture does not become lumpy. When we were taught at college, we were told to ‘shoot’ the flour in, which explains it well. Piled in a wonderful pyramid and scattered with spun sugar, this simple bun becomes the celebrated wedding cake, a croquembouche.

Makes 12

l 50g (2oz) butter

l 150ml (¼pt) water

l 75g (3oz) plain flour, sifted

l 2 eggs, beaten, plus 1 extra

egg, beaten

l 200ml (7fl oz) pouring

cream

For the chocolate sauce

l 75ml (2½fl oz) double cream

l 75g (3oz) Bournville dark chocolate, broken into pieces

Preheat the oven to 220°C/ fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.

Place the butter and water in a small saucepan over a high heat and cook until the water is boiling and the butter has melted. Remove the pan from the heat and immediately shoot in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough. Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.

Spoon 12 domes of pastry on to the lined baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Then turn down the oven temperature to 190°C/fan 170°C/gas 5 and bake for another 20 minutes.

Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut-side up back on to the baking sheet. Return to the oven for 15-20 minutes to dry out.

Meanwhile, to make the chocolate sauce, pour the double cream into a pan and heat until hot. Add the dark chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.

Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.

Put the pouring cream in a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream on to the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.

This quick and healthy stir fry is a great way to serve duck breasts. Noodles can be bought in different thicknesses; we prefer the fine ones, but you can use any you like.

Serves 6

2 duck breasts

175g (6oz) fine egg noodles A small bunch of spring onions, sliced

1 red pepper, deseeded and thinly sliced

200g (7oz) mixed mushrooms (such as shiitake and chestnut), sliced

A small bunch of coriander, chopped

For the marinade

6tbsp hoisin sauce

2tbsp soy sauce

2cm (¾in) fresh root ginger, peeled and finely grated

1 garlic clove, crushed

Juice of 1 lemon

1 red chilli, deseeded and diced

To make the marinade, measure all the ingredients into a small bowl and mix together.

Remove the skin from the duck breasts and slice the skin into very thin strips with scissors. Slice each duck breast widthways into 6-8 pieces. Transfer the duck breast pieces to a bowl and add 2 tablespoons of the marinade.

Toss to coat and season with salt and black pepper. Leave to marinate for 30 minutes.

Cook the noodles in a pan of boiling salted water, according to the packet instructions. Drain, run under cold water, then drain again.

Meanwhile, place a large nonstick frying pan or wok over a high heat. Add the strips of duck skin and fry until crispy and brown. Remove to a plate using a slotted spoon. Carefully pour all but 1 tablespoon of the duck fat into a small bowl to use later (this will have rendered out of the skin). Add the duck breast pieces to the pan without the marinade and fry over a high heat for 2 minutes, turning to brown on all sides, then transfer to a plate to rest.

Add a tablespoon of the reserved duck fat to the pan, then add the spring onions, pepper and mushrooms and fry for about 3 minutes, so they still hold their shape. Add the noodles and reserved marinade and toss for a few minutes, until heated through. Check the seasoning, add the chopped coriander, toss again, then turn the noodles and vegetables out on to a serving platter. Arrange the duck breasts on top and scatter over the crispy duck skin to serve.