Mark Hix recipe: Raw duck with prawn 'quackers'

Serves 4, as a starter

Raw duck with prawn ‘quackers' (Jason Lowe)

I served this dish when I was guest chef at Clare Lattin's restaurant, Raw Duck on Amhurst Road in London's Hackney, a year ago. Since then, due to a great big crack opening up in the building she was renting, they have moved the place to a new site down the way on Richmond Road, and already it is proving a hit with both the locals and foodie-destination diners, alike.

You can buy the small duck under fillets for this, or use a skinned duck breast. When it comes to prawn cracker, I prefer using the Indonesian versions that you cook yourself, they are much larger and tastier than the standard Chinese versions. But, that said, it depends what you can get your hands on.

250g duck under fillets or skinless breast, very finely chopped
1 small dessert apple, cored and very finely chopped
1 small red chilli, trimmed and finely chopped
2 spring onions, finely chopped
1tbsp chopped coriander
Salt and freshly ground black pepper
½-1tbsp soy sauce
4 large Indonesian prawn crackers, cooked, or smaller good-quality ones

Mix the duck, apple, chilli, spring onions and coriander together, then season and mix in enough soy sauce to taste.

Serve as soon as possible after mixing, spooned on to individual serving plates or one large sharing plate, with the prawn 'quackers' on the side.