| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Japanese |
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 1 |
ts |
Coriander; ground |
| 1 |
ts |
Cumin; ground |
| 1 |
ts |
Cloves; ground |
| 1 |
ts |
Turmeric; ground |
| 1 |
|
Shallot finely chopped |
| 2 |
tb |
Vegetable oil |
| 2 |
oz |
Pecan nuts |
| 3 |
oz |
Brown sugar |
| 1 |
|
Red chilli finely diced |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Mixed pickling spice |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Water |
|
|
Mango slices |
| 1 |
|
Long beans |
|
|
Baby sweetcorn |
|
|
Mung beans |
INSTRUCTIONS
Make several incisions across the back of the duck. Combine the coriander,
cumin, cloves, turmaric, shallot and vegetable oil. Rub over the duck and
wrap lightly in plastic for 24 hours. Once marinated, heat a little
vegetable oil, in a hot pan and seal the meat, browning the fat. Place into
a pre-heated oven at 200C for around 9 minutes.
Prepare the sauce. Combine the nuts, brown sugar, and chilli in a food
processor. Whirl to a medium texture. Add the lemon juice and process until
smooth.
Once the ducks are cooked, remove from the oven and the pan and leave to
rest. Place the pan back on to heat and add the pickling spice, water,
white wine vinegar and bring to the boil.
Add the nut and chilli mix and boil, strain the sauce, carve the duck and
present with a nest of long bean filled with mango, sweetcorn and mung
beans.
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