| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 2 |
|
7 oz duck breasts |
| 1/2 |
|
Grated carrot |
| 1 |
|
Clove garlic; chopped |
| 1/2 |
|
Red onion; chopped |
| 2 |
ts |
Clear honey |
| 50 |
ml |
White wine |
|
|
A good handful of coriander |
|
|
Soy sauce |
|
|
Sesame oil |
| 1 |
|
Orange zest and juice |
| 1/2 |
|
Fresh mango – diced small |
| 1/2 |
|
Red chilli diced small |
| 1/4 |
|
Red onion; diced small |
|
|
Chopped mint |
|
|
Deep fried rocket |
|
|
Toasted sesame seeds |
INSTRUCTIONS
MARINADE
SALSA
SALAD
Marinade the duck breast for about 2-3 hours then seal in a very hot pan
then into the oven for approximately 3-5 minutes. When pink in colour
remove and leave to rest on one side.
Combine all the salsa ingredients together, season and add a touch of oil
to moisten.
Place this around the edge of the plate, slice the duck and place around
the middle.
Garnish the middle with deep fried rocket and toasted sesame seeds.
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