Recipe Sections
4
4 tbs (1/3 cup) honey
2 tbs honey mustard or Dijon mustard
1 tbs olive oil
1 tbs freshly squeezed orange juice
1 tbs white wine vinegar
3 tsp finely chopped ginger
4 (about 250g each) duck breasts
Peach Salsa:
4 peaches
1 small red chilli, deseeded, finely chopped, plus extra thinly sliced chilli to garnish
Grated zest of 1 lime, plus 2 tbs juice and wedges to serve
1 tsp finely chopped ginger
2 tsp sugar (or to taste)
2 tbs thinly sliced mint, plus leaves to garnish
Whisk honey, mustard, oil, juice, vinegar and ginger. Pour into a zip-lock bag. Score skin and fat of each duck breast, then add to a bag, seal and squish to coat duck well. Marinate in the fridge for at least 1 hour or overnight.
For Salsa, cut a small cross on the base of each peach. Blanch in simmering water for 2 minutes, then cool. Peel fruit, then cube flesh and gently mix with chopped chilli, zest, juice, ginger and sugar. Cover and chill, then stir in sliced mint just before serving.
Remove Duck from the marinade, pat dry with paper towel and sprinkle skin with salt. Heat a heavy-based non-stick frypan over medium heat. When hot, cook duck skin-side down, without moving, for 8 minutes. Turn and cook for 6-8 minutes for pink (not rare) or until cooked to your liking. Leave to rest for five minutes, then slice and place on plates. Drizzle with pan juices, garnish with mint leaves and sliced chilli, and serve with salsa.