Smoked Duck with Chimichurri
from Everyday Gourmet with Justine Schofield
Ingredients
1 x Luv-A-Duck, Smoked Duck Breast
8 round wonton wrappers
rice bran oil, for shallow frying
½ an avocado, mashed
Juice of ½ lime
Chimichurri:
1 clove garlic
1 French shallot
½ bunch parsley
3 sprigs oregano, leaves picked
1 chilli, seeds removed
1 tsp. cumin
3 tbsp. red wine vinegar
1/3 cup olive oil
Salt
Garnish:
Baby shisho leaves
Products used
Method
- To make the Chimichurri, blend all ingredients in a blender.
- Heat up the rice bran oil in a shallow pan.
- Gently lower wonton wrappers into the oil and fry until golden brown.
- Drain any excess oil on some paper towelling.
- Combine the avocado with the lime juice and a pinch of salt.
- To serve, place a dollop of avocado on the crisp wontons, add a couple of thin slithers of duck followed by a teaspoon of Chimichurri. Garnish with the baby herb.