Category Archives: Duck

Spiced Roast Duck Breast with Mango Salad

Cooking on a boat

Ingredients
2 duck breast, pat dry and score the duck breast

Spice mix

1cm cinnamon stick
4 petals of start anise
1 tsp peppercorns
1 clove

Salad

1 green mango, shredded or grated
2-3 spring onions, thinly sliced
2 asian shallots, thinly sliced
1 long red chilli, juilianned or diced.
basil, mint, coriander, chopped

Salad Dressing

Salad dressing is the same I use for the Cambodian Green Mango Salad

3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

cooking on a boat

Method

For the duck…

Using a mortar and pestle, crush the spices until well ground (or use five spice powder if you prefer).

Rub the spice mix all over the duck breast.

Heat a frypan until hot (do not add oil). Place duck skin side down and cook for a few minutes, on moderate heat, until fat renders.

Then place the duck into a preheated oven, set at 210c, for 15 minute. Remove the duck from the oven and let it rest for 10 minutes before slicing.

For the salad..

Put all the ingredients for the dressing in a jar and give it a good shake. Refrigerate until needed.

Combine all the salad ingredients and dress the salad at the time of serving.

Serve the sliced duck with the mango salad for a fresh zesty treat.

Advertisements

Crispy Duck Breast Salad

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!

Crispy Duck Salad
Crispy Duck Salad
Crispy Skin Duck Salad - this one I made for Hellen and Phil for their anniversary.
Crispy Skin Duck Salad – this one I made for Hellen and Phil for their anniversary.

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.

Crispy Duck Salad

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.

Crispy Duck Breast
Crispy Duck Breast
The salad to go with this duck was made with apple and carrot.
The salad to go with this duck was made with apple and carrot.

Bon appetite!

Sharing is caring! Pin this recipe so you’ll never lose it… Thank you!

Crispy Duck Breast Salad