| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Starter, Here’s one , Earlier1 |
2 |
servings |
INGREDIENTS
| 250 |
g |
Rocket Leaves |
| 1 |
|
Head Lollo Rosso |
| 2 |
|
Breast of Barbary Duck |
| 2 |
|
Dsp Runny Honey |
| 150 |
ml |
Soy Sauce |
| 50 |
ml |
Sushi or White Wine Vinegar |
| 2 |
|
Red Chillies; (chopped) |
| 1 |
|
Lime; (juice) |
| 1 |
|
Dsp Cooking Oil |
| 1 |
ts |
Paprika Pepper |
| 1 |
ts |
Olive Oil |
| 1 |
|
1 inch Squar Fresh Root Ginger; (shredded) |
|
|
Fresh Chervil for Salad Garnish |
|
|
Fresh Coriander |
|
|
Salt and Pepper |
INSTRUCTIONS
1. Wash leaves and reserve.
2. Melt one STARTERspoon of honey in a hot frying pan with the cooking oil
and paprika.
3. Season the duck breast and score with a sharp knife.
4. Sear the duck breast in the honey mixture until golden (2 minutes - skin
side into the pan) and turnover and sear other side.
5. Put duck breast in hot oven at Gas Mark 7 on a baking tray for 7
minutes, remove and allow to rest.
6. Whilst it is cooking, prepare the sauce.
7. Mixing together the soy, honey, vinegar, root ginger and juice of lime
and chopped chilli.
8. Heat the sauce to infuse all flavours (in a saucepan) and finally add
chopped coriander.
To Construct
9. Arrange leaves on plate and dress with a little olive oil and season.
10. Carve duck breast into thin slices and arrange around leaves.
11. Pour the sauce over the duck and serve.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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