Recipe Sections
20
Duck and lime salad
3 duck breasts
2 tbsp lime juice
2 kaffir lime leaves, vein removed and very finely chopped
1 chilli, finely chopped
½ cup finely sliced spring onion
¼ cup fresh mint
100g kataifi pastry
Olive oil cooking spray
Chilli jam
1.Pan fry the breasts skin side down in a frying pan on a medium heat. Turn over once the skin is golden brown and the fat has rendered from the skin. Cook on the other side for 2-3 mins and then finish in the oven at 190C for approx 5 minutes until medium.
2.Once rested, remove the fat and skin from the breasts and discard, then chop the meat into small cubes about 1 cm square.
3.Mix with the remaining ingredients and season to taste. The duck should be slightly astringent. Put to one side.
4.Preheat the oven to 180C. Pull apart the pastry and roll into 20 balls.
5.Coat miniature muffin tins moulds with spray oil and press the balls into the tins to form a tartlet shape. Make sure there is a cavity in the middle but that the base is covered.
6.Liberally spray the pastry with more oil.
7.Bake in the oven for 5 minutes, the tartlets should be golden and the pastry threads holding together.
8.When ready to serve, fill with the duck mixture and top with the chilli jam. Do not fill the cases with the wet filling more than 15 minutes before serving or the pastry will go soggy.