Crispy Duck Breast on Herb Roasted Vegetable with a Pesto Mayonnaise
Crispy slices of tender duck, served with red and green vegetables, presented on a long platter drizzled with pesto mayonnaise.
Ingredients
4 Luv-a-Duck duck breasts
1 cup plain flour
2 eggs, beaten
4 cups breadcrumbs
Salt/pepper
Oil for frying
2 red capsicums, core removed and sliced into wedges
2 green capsicums, core removed and sliced into wedges
2 zucchini, cut into rounds
1 bunch asparagus, ends removed and cut in half
1 bunch tomatoes on the vine
6 garlic cloves, skin removed and left whole
2 thyme sprigs
2 rosemary stalks
1/2 cup olive oil
Salt and pepper to taste
Pesto mayonnaise:
2 cups fresh basil leaves
1/2 cup grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 garlic cloves, chopped
Salt and freshly ground black pepper to taste
1/2 cup of good quality mayonnaise
Method
- Cut duck breasts into strips, dip into flour, egg and then breadcrumbs. Set aside for later.
- In a large bowl combine all the vegetables and toss in olive oil, transfer to a large baking dish and bake in the oven on 180C for 35 mins or until the vegetables are tender. Remove from the oven and allow to cool.
- In a food processor, mix all the ingredients for the pesto (except the mayonnaise), and slowly add the oil until well combined. Spoon out into a mixing bowl and add the mayonnaise. Set aside for later.
- In a heavy based frypan, heat the oil and carefully fry the duck strips for 3-4 minutes until golden brown. Remove from the oil and drain on kitchen paper.
- Arrange the roast vegetables on a long platter and place the crispy duck pieces on top. Serve the pesto mayonnaise on the side or drizzle over the platter and allow guests to help themselves.