Tuesday, January 31, 2006

Roasted Duck breast Salad – Dinner Jan 26 2006 Australia Day

Sorry its not lamb! Duck however would have to be one of my fave foods & most of the time you can whip up somehting absolutely yummy that makes you look like a star in the kitchen & it only takes you 5 minites to prepare, like this next one. For dinner I cooked up this duck salad from Marie Claires ‘Luscious’, it was really really good & seriously only took abt 5 minutes to prepare & not much longer to cook & throw together

Roasted Duck Breast Salad

2 tablespoons dark brown sugar
¼ teaspoon chinese 5 spice
1 teaspoon sea salt
4 boneless duck breasts, skin on
½ teaspoon Sichuan peppercorns
100g mixed lettuce
2 mangoes, peeled, seeded & sliced
2 spring onions, finely sliced on the diagonal
2 tablespoons Chinese Black vinegar

Preheat the oven to 180c (350f/Gas 4). In a small bowl combine. Sugar, five spice & salt. Lightly score the skin of the breasts in a crisscross pattern, then rub the sugar mixture into the duck skin.

Heat a non stick frying pan over high heat & sear the duck, skin side down for a few minutes, or until crisp – the skin will go quite dark as the sugar caramelises. Put the duck, skin side up, on a rack set over a baking tray & roast for 15 minutes. Remove the tray from the oven, cover with foil & allow the duck to rest for a few minutes.
Roughly grin the peppercorns in a mortar & pestle. Arrange salad leaves, mango & spring onions on 4 serving plates, Finely slice the duck breasts & arrange over the salad. Drizzle the duck with the vinegar & sprinkle with the ground peppercorns

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