if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into
remove skin and flesh from duck. Shred and place in a
owels.
Brush the duck liberally with the soy
ell.
Clean duck; wipe dry.
Rub duck inside and out
Clean duck, rub inside and out with
kin from the duck breasts and cut the duck into thin slices
Place duck on a work surface. Coat
sharp knife, score the duck skin (fat) with diagonal parallel
Score the skin of each duck breast and season. Heat a
nd mix well.
Duck Breasts.
Add duck breasts to hot
ierce the meat.
Place duck breast-side down on a
Cook duck legs, skin sides down, in
Score the skin of the duck breasts in a criss cross
Place noodles in a medium heatproof bowl. Cover with boiling water and let stand for 5 mins. Drain then transfer to a large serving bowl.
In a small bowl, combine lime juice, chili sauce, fish sauce and sugar.
Add 1/2 the shredded duck to noodles along with carrot, spring onions, cabbage, herbs and 1/2 the peanuts. Pour 1/2 the vinaigrette over top and toss gently to combine. Serve topped with remaining duck, peanuts and vinaigrette.
rying pan and sear the duck breasts over a high heat
ven to 400 degrees. Put duck legs skin side down in
owder and salt over sliced duck; add to the pan. Stir
Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
You can use any kind of duck breast, Mallard, Teal, etc.
Score skin side of breast.
Soak overnight in soy sauce.
Get charcoal grill really hot.
Before grilling breast, put 3 drops of hot sauce on scores of breast and grill.
Grill scored side of breast 1 1/2 minutes and grill other side 1 minute.
To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.