Smoked duck breast
Serving size: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
Featured in:
May 2012
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
Featured in:
May 2012
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
What’s On: Matt Forde – Defying Calamity. 29th April, New Theatre Royal Lincoln.![]()
![]()
With a huge talent for impressions of government figures, and a willingness to confront his own experience with cancer in recent years, expect an incisive, hilarious and moving show tackling issues that affect us all.![]()
![]()
Each month, you can discover fantastic events taking place across the county in our Diary pages. Pick your copy in shops, or subscribe at www.lincolnshirelife.co.uk/product/lincolnshire-life-april-2026-digital-copy today for delivery to your door.