Peppers on TwitterPeppers on Facebook

Duck Salad Recipe


Duck Salad

Ingredients

  • 2 duck breast - cleaned/scored
  • 300g rocket
  • 1/3 bunch of teared mint leaves
  • 1 dragonfruit diced
  • 8 beetroot crisps
  • 100ml hoisin sauce
  • 100ml honey
  • 20ml white balsamic
  • 60ml vegetable oil
  • Dragonfruit puree
  • 30g sugar

Method

  1. Marinate the duck breast in hoisin and honey.
  2. Place on a clean hot pan, seal both sides evenly. Skin side will colour quickly because of marinate so be fast.
  3. Place in oven skin side up (6mins), take out and rest.
  4. In a bowl, mix rocket leaves, mint leaves, and sliced dragonfruit.
  5. Dress with a liberal amount of white balsamic dressing, and place on a plate.
  6. With a sharp knife carve 5 nice even slices per portion, then place duck on the salad.
  7. Make an outline around the salad, and garnish the dish with beetroot crisps.
  8. Dress with dragonfruit syrup (dragon ruit puree and sugar boiled together for 2 mins then chilled), garnish with petite herbs and serve.

thumb

BROUGHT TO YOU BY A PEPPERS CHEF

Courtesy of Rodney Smith, Executive Chef at Boardwalk Restaurant & Bar, Peppers Blue on Blue Resort.
Read more about Boardwalk Restaurant & Bar.

 
 comments
Peppers Guest House

A grand weekend in the Southern Highlands

8-9 August 2014: Stop off at Bowral for a gourmet encounter with the Southern Highlands food trail. You’ll be introduced to the best of the region on arrival, with drinks hosted by one of our neighbouring wineries.

© Mantra Group 2013