I love cooking duck breast. I learned a foolproof method a few years ago and since then it's been such an easy way to prepare a dinner that's a bit on the fancy side! I think I learned this from Masterchef actually...but the trick is to add the duck into a cold frying pan and leave it there as it heats. This helps the fat render out and makes the skin super crispy and delicious! I thought the rich duck would pair nicely with the fresh flavours of this hot and sour Vietnamese salad, making a perfect (and quick!) weeknight dinner.
Serves 4
Prep: 15 minutes
Cook: 20 minutes
Ingredients
4 duck breasts, skin on
1 tbsp each salt, pepper & Vietnamese five-spice
1 small green papaya, julienned (I have a little red plastic peeler I got in Vietnam that does this for me, or a mandoline would also work)
2 red apples, cut into matchsticks
4 Thai eggplant, thinly sliced
2 Asian shallots, diced
1/2 bunch coriander, leaves picked
1/2 bunch Vietnamese mint, leaves picked
1/2 bunch Thai basil, leaves picked
Juice of 2 limes
4 tbsp fish sauce
2 cloves garlic, crushed
1 tbsp hot chili flakes
1 tbsp brown/palm sugar
Method
Preheat the oven to 200C. Warm an oven-safe dish or tray inside.
Combine the lime juice, fish sauce, garlic, chili flakes and sugar to make the dressing for the salad. Set aside.
Combine the green papaya, apple, eggplant, shallots and herbs in a large bowl.
Using a sharp knife, score the skin of each duck breast on the diagonal at 1cm intervals. Careful not to cut too deep - you don't want to pierce the flesh, just the skin!
Place the duck breasts, skin side down, in a cold frying pan. Turn on the heat underneath and leave the breasts undisturbed until you have been able to hear the skin sizzling for around 8 minutes. Turn the breasts over and sear the underside for around 2 minutes.
Transfer the duck breasts to the oven and roast for 8-10 minutes. They should retain a faint blush of pink inside. Remove, transfer to a board and allow them to rest for a few minutes before slicing.
Just before serving, dress the salad with the hot and sour dressing. Divide the salad between four plates and top with crispy skinned duck slices.
Comments