I have noticed that duck is popping up on a few menus lately. Alsatian restaurant Gugelhof is serving up a winter treat of duck and red cabbage and Oderquelle well know for it’s sturdy German food has duck with Spätzle on the menu – two of my favourite dishes that have a real winter feel to them.
I love duck and it is easily available from a local supermarket. It is also an easy dish to prepare and is suited to a lot of different ingredients. This recipe is a lighter way to enjoy the meat. The mango adds a lovely sweet touch and the dressing gives the dish that added spice. I also coat the duck breast in Hoisin sauce to give it that extra crispy and tasty skin.
Ingredients: serves 2
1 duck breast
2 large handfuls of fresh watercress
Large bunch of fresh coriander
1 red onion (peeled and thinly sliced)
1 mango (peeled and roughly chopped into small chunks)
7 cherry tomatoes (halved)
Ground black pepper
For the dressing:
4 tbpsn dark soy sauce
1 tbspn paprika
1 tbspn size fresh ginger (grated)
Juice of 1 lime
1 tbspn sesame oil
Heat 1 tbpsn olive oil in a frying pan. Lightly spread some hoisin sauce on each side of the duck meat and then place in the pan, skin side down. Cook for around 5-6 minutes and then cook on the other side for a further 3 minutes.
For the dressing; mix everything together and put to one side.
Plate up the watercress and coriander. Mix in the onions, tomatoes and mango and give everything a good mix.
Slice the duck into thick chunks and place on top of the salad. Pour over the dressing and season with some black pepper.
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