Glazed Pineapple Duck with Fresh Slaw
Ingredients
125g tin pineapple chunks in juice
2 Tbsp. maple syrup
2 tsp. dijon mustard
380g Luv-A-Duck Duck Breast
¼ White cabbage, finely shredded
1 Lebanese cucumber, finely sliced
½ Red cabbage, finely shredded
100g bean sprouts
¼ cup coriander
Products used
Method
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Remove the duck from the fridge 30 minutes before cooking to bring it to room temperature. Pat down the skin with a paper towel and generously salt the skin.
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To prepare the slaw, combine the white cabbage, red cabbage, cucumber, bean sprouts and coriander in a large bowl.
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Combine the juice from the pineapple, maple syrup and Dijon mustard in a small bowl.
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Place the duck skin-side down on a cold cast iron pan and then turn to medium heat to allow for the fat to render. Leave on heat for 5 minutes, and then turn the duck breast skin-side up. Add the juice and pineapple chunks to the pan to coat the duck. After 5 minutes, remove the duck and rest. Pour the pineapple juice into the pan and heat until it is reduced to a sticky glaze. The pineapple chunks should also caramelize slightly.
- Slice the duck and top with pineapple chunks and glaze and serve with the slaw.
Chef’s tips
Recipe by Shelley Judge