Roasted Duck Breast Salad
Denise
Serve 4
ingredients
- 2 tbsp dark brown sugar
- 1/4 tsp Chinese five-spice
- 1 tsp salt
- 4 boneless duck breasts,skin on
- 1/2 tsp sichuan peppercorns, ground
- 2 spring onions, finely sliced on the diagonal
- 2 tbsp Chinese black vinegar
- 100g baby salad leaves
- 2 mangoes, peeled, seeded and sliced
- 2 scallions, finely slices on the diagonal
directions
- 1
Preheat the oven the 180 degrees. In a small bowl, combine the sugar, five-spice and sea salt. Using a sharp knife , lightly score the skin of the duck breasts in a crisscross pattern, then rub the sugar mixture into the duck skin.
- 2
Heat up a non-stick pan over high heat and sear the duck breasts, skin side down, for a few min or until crisp - the skin will go quite dark as the sugar caramelizes. Put the duck breasts, skin side up, on a rack set over a baking tray and roast for 15 min. Remove the tray from the oven, cover with foil and allow the duck to rest for 1 few min.
- 3
Roughly grind the peppercorns using a mortar and pestle. Arrange the salad leaves, mangoes and spring onion on four serving plates.
- 4
Finely slice the duck breasts diagonally across the grain. Drizzle the duck with the Chinese black vinegar and sprinkle with the ground peppercorns.
Source: Denise
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