I cooked this crispy duck breast salad for our 12th anniversary dinner. Our anniversary dinner was a day late because we both forgot our anniversary, until the end of the day when I remembered. I, of course, played the “I was just waiting to see if you’d remember” card… but Dwayne saw through it!


What I had aboard… duck breast, cabbage, carrot, chilli, star anise, cinnamon sticks, chicken stock, ginger, garlic, peppercorns and soy.
What I did…
I made a master stock of :
- 1 cup chicken stock
- 1/2 cup dark soy
- 1 star anise
- 1 cinnamon stick
- 2 cm ginger, sliced
- 2 garlic, crushed
- 6 peppercorns
I mixed all the stock ingredients together and marinated the two duck breasts for 12 hours. Then I removed the duck and put the marinade into a pot and brought it to the boil. I simmered this stock for 10 minutes before adding the duck breast. I then added the duck and simmered for a further 5 minutes. I removed the duck breasts (reserve the stock) and dried them on a paper towel and sat them before a fan to dry.
In the mean time I made a salad of shredded cabbage, carrots and julienne chillies.
To serve I placed the salad on plates and set them aside. I heated oil in a fry pan and fried the duck for a few minutes on the underside before turning it over and frying the duck breast, skin side down, until crispy. Once crispy, I sat the duck aside for a few minutes while I heated the reserved stock, reducing it. I sliced the duck and placed it on the salad and ladled some of the reduced master stock over the salad.


Bon appetite!
Suddenly all the blogs are talking about food! Mine won’t post til next week though…
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