Sometimes just some fresh flavours are all you want. When that happens I make this dish.
Ingredients
- 1 Lemongrass Stalk, finely grated
- 5cm piece Root Ginger, finely grated
- 2 tbsp Fish Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Sugar
- 1 Lime, zested
- 2 Duck Breasts
- Small can Pineapple Rings, in pineapple juice. Juice reserved and two pineapple slices cut into small segments.
- 1 nest Rice Noodles, circa 75g, made up according to package instructions
- 2 Carrots, grated
- 1 Cucumber, grated
- 100g Radishes, grated
Utensils
- Shallow Bowl
- Frying Pan, lined with Aluminium Foil
- Aluminium Foil
- Roasting Tray
Method
- In the shallow bowl, make the marinade by combining the lemongrass, root ginger, fish sauce, sesame oil, sugar and lime zest. Mix to combine. Score the duck breast skin, season it and place it in the shallow bowl with the marinade. Rub the marinade all over both sides of the duck breast. Cover the bowl and place in the fridge to marinate for at least two hours or as long as 24 hours.
- Pre-heat the oven to 200°C (Fan oven 180°C)
- Heat the frying pan, without any oil, over a medium-high heat. Remove the duck from the marinade, shaking off the excess marinade but reserving the marinade for later. Place the duck, skin side down, in the frying pan and cook for 5 minutes. Turn the meat over and cook for a further minute. The duck will give out a lot of oil, so remember to pour the excess fat out regularly.
- Put the reserved marinade in the roasting tin. Remove the duck breasts from the frying pan and place on top of the marinade, skin side up. Pour 3 tbsp of the pineapple juice over the duck. Put the duck in the middle shelf of the oven and cook for 12-15 minutes, depending on how you like your duck cooked. Once cooked, remove from the oven, cover with foil and leave to rest for 5 minutes. Once rested, remove the duck's skin and slice the duck breast widthways, into 6-8 even pieces, reserving the cooking juices.
- Place the noodles, carrots, radishes and cucumber onto the plate. Top with the duck, sprinkle over the pineapple and pour the reserved juices over the duck salad. Serve
