Tuesday 24th October 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 25 minutes

Ingredients
4 medium duck breasts
50g oak smoking chips
150g clarified butter
150ml of peanut oil
2 sliced red onions
1 small red cabbage, finely sliced
150g green beans or mange tout
2 large carrots, finely sliced
1 large bunch of fresh coriander
100ml Mirin (Rice wine)
Salt and black pepper to taste

Ingredients for the mango sauce:
The pulp of 2 fresh mangoes
1 fresh ginger root, peeled and chopped
The juice of 2 limes
100ml of Japanese sake
Pinch of ground turmeric

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Smoked duck breast, coriander stir fried vegetables with mango sauce.

METHOD
To make the sauce, place all the ingredients in a blender and blend until a fine puree. Strain through a fine sieve and place in a deep base pan. Add 500ml water and cook on low for 15 minutes.

To smoke the duck, season with salt and pepper. Wet the smoking chips with water and place on the bottom of a stove smoker and place on the stove. Add the duck breasts, fat side up and smoke on medium heat for 4-5 minutes.

Heat a nonstick pan with the clarified butter and cook the duck breasts fat side first for 1 minute each side and set aside to rest for 2-3 minutes.

Heat a wok, add the peanut oil and the vegetables and stir fry on high for 1 minute. Wet with the Mirin and add the chopped coriander and serve.

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