We love duck, and although it is not terribly good for you (it contains a lot of fat between the skin and the meat), it is not as bad as you think. In fact, without skin and visible fat, duck meat has less fat than roasted skinless chicken breasts. But seriously, who can resist the delicious crispy skin of roast duck? Not me! Furthermore, duck meat is surprisingly nutrient-dense, provides high-quality protein and contains essential amino acids.
Ingredients
2 duck breasts, pat dry, and score the duck skin
Spice mix
1cm cinnamon stick
4 petals of star anise
1 teaspoon peppercorns
1 clove
Salad
1 green mango, shredded or grated
2-3 spring onions, thinly sliced
2 Asian shallots, thinly sliced
1 long red chilli, julienned or diced.
Basil, mint, coriander, chopped
Salad Dressing
3 tablespoons fish sauce
Juice of two limes
2 tablespoons of sweet chilli sauce
1/2 teaspoon brown sugar
Method
For the duck
Using a mortar and pestle, crush the spices until well ground (or use five spice powder if you prefer). Rub the spice mix all over the duck breast.
In a frypan (do not heat or add oil), place the duck breast skin side down. Turn the heat and cook for five to ten minutes, on moderate heat, until fat renders.
Then place the duck into a preheated oven, set at 210c, for 15 minutes. Remove the duck from the oven and let it rest for 10 minutes before slicing.
For the salad
Put all the ingredients for the dressing in a jar and give it a good shake. Refrigerate until needed.
Combine all the salad ingredients. Dress the salad when serving.
Serve the sliced duck with the mango salad for a fresh, zesty treat.
More duck recipes?
Bebek Betutu
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