These flavours are an explosion in your mouth, the spiced duck blending with just a touch of sweetness (very reminiscent of Moroccan flavours). The mint cuts through the flavours very subtly and you are left with a gorgeous tingle on the tongue from the chili.
An easy, tasty meal, cook this to impress guests at a dinner party. Delicious.
Ingredients;
x2 Duck breast
x1 squeeze of lime
Dash of Olive oil
x1-2 Chillies - finely sliced
Handful of finely chopped mint
ground coriander
Garlic clove
Ginger - to taste
Half a red onion (or white)
Ground cumin
Salt & Pepper
Sliced and diced Mango (or peaches if preferred)
Dash of sweet chili sauce
Potatoes for mash
Handful of baby spinach (or any other subtle vegetable. ie. broccoli, cabbage etc.)
Season Duck Breast on both sides with sprinkle of coriander, cumin and pepper.
Score breast fat, rub flavours in.
Combine Mango/Peaches, lime, chili, garlic, ginger, salt & pepper and a dash of sweet chili sauce (depending how sweet your fruit is). Toss salsa in a pan and gently reduce into a chunky sauce.
In a very hot griddle pan, place duck breast skin side down for 4 minutes then turn for two minutes. Take off the heat and let sit skin side down for a few minutes.
Put duck in the oven for 8 - 10 minutes, be careful not to over cook - breast must be slightly pink. Remove and slice. Boil potatoes and mash with seasoning. Blanch spinach in boiling water and drain. Plate up; Place mash, then spinach on top to the side. Arrange sliced duck over spinach and pour remaining duck juices over - just a drizzle.
Place mango salsa over the top and serve.
No comments:
Post a Comment