Not yet rated.
4 Luv-a-Duck Moisture Infused Duck Breasts
Sea salt
Sauce
20ml peanut oil
60g shallots, chopped
1 garlic clove, minced
1 ginger knob, peeled & minced
1 small red chilli, seeds removed, roughly chopped
4 mandarins, juiced, skins kept
1 cup veal stock
1 star anise
1 tblsp tamarind pulp, wet to a paste with a little water
1tblsp brown sugar
Salad
1 lime, juiced
2 tblsp fish sauce
2 tblsp palm sugar (can use brown sugar)
2 garlic cloves, finely minced
2 green mangoes, peeled & julienned
1 pomelo, trimmed of skin & pith, pull flesh from the membranes
1 banana chilli, deseeded & cut into julienne
2 red shallots, peeled and finely sliced
2 tblsp fried shallots
¼ bunch viet mint, washed & picked
¼ bunch thai basil, washed & picked
¼ bunch coriander, washed & picked
2 kaffir lime leaves, cut into julienne threads
½ cup unsalted roasted cashews, roughly chopped
To Cook Moisture Infused Duck Breasts:
To Cook the Sauce:
To Prepare the Salad:
To Plate:
This recipe can be created with Luv-a-Duck's Fresh Duck Breasts