Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Duck breast with watermelon.


    Posts : 897
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Duck breast with watermelon.

    Post  Admin on Thu Feb 27, 2014 9:59 pm

    Serves 1.

    1 duck breast
    1 tbsp honey
    2 tbsp hazelnut oil
    2 tbsp soy sauce
    1 lime, juice only
    1/2 orange, juice only
    1/2 red chilli, finely chopped
    2 cm peice fresh root ginger, peeled, finely grated
    2 tbsp cashew nuts
    2 tbsp pistachio nuts, shelled
    1/8 watermelon, rind removed, flesh cut into chunks
    1 head chicory
    1 handful watercress

    1. Score the skin of the duck with the tip of a sharp knife and remove any sinews. Season well with salt and freshly ground black pepper and add to a warm, rather than hot, frying pan, skin side down. Cook for 4-5 minutes, or until the fat begins to render out of the skin, the turn over and cook on the other side for a further 3-4 minutes. Remove from the pan and set aside to rest. Reserve the pan juices.

    2. Make a dressing by mixing together the honey, hazelnut oil, soy sauce, lime juice, orange juice, chopped chilli and freshly peeled and grated ginger.

    3. In a dry heated frying pan, toast both the cashew nuts and the pistachios for 2-3 minutes, shaking the pan frequently, or until golden-brown.

    4. Place the watermelon into a bowl and add half of the chicory leaves and the watercress. Drizzle over the reserved pan juices from cooking the duck.

    5. To serve, pile the watermelon salad onto a serving plate. Thickly slice the duck and arrange on top, then drizzle over the dressing. Serve.

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