Got French duck breast yesterday, very juicy and fatty. To balance the rich flavour of the meat, I made light, fruity and citrus sides to complement it.
The breast was marinated overnight in ginger and cumin juice, to remove the gamey scent. The next day I sprinkled salt and pepper and pan seared skin side for 4 minutes and meat side for 8 minutes for medium done. I sliced them and put them in the oven at high heat for 5 mins for a charred look on the surface but still maintaining the medium doneness.
Seared Duck Slices on rice with cherry port reduction
Cherry Port Reduction(sauce recipe from epicurious.com)
- 1/4 cup finely chopped shallot (about 1 large)
- 1/2 cup low-salt chicken broth
- 8 halved pitted sweet red cherries, fresh or frozen, thawed
- 2 tablespoons tawny Port
- 1 tablespoon orange blossom honey
Oven baked pumpkin
Ginger pickles in capsicum bowl
Seard Duck Sices pineapple cucumber roll
Use a peeler to slice thin Japanese cucumber slices. Place on the cucumber slice 1 duck slice, 1 pineapple, 1 small semi-sundried tomato, 1 lettuce and roll it up
Avocado & orange salad in a mix of herb, lemon and olive oil dressing