Ingredients

• 2 duck breasts, skin scored
• Salt & pepper
• 2 sweet potatoes, cut into rounds
• Vegetable oil, to fry

Sauce

• ¼ cup relish (any kind works)
• 2 tbsp hot chilli sauce
• ¼ cup kewpie mayonnaise

Pickle relish

• ½ red onion, diced
• ¼ cup pickles, diced
• 2 jalapenos, diced 
• 1 large baguette

• 2 tomatoes, cut into rounds
• 1 butter lettuce
• 1 tsp butter

Products used

Fresh Duck Breasts

Method

1. Season both sides of the duck with salt and pepper. For medium-rare duck, add duck breasts to a hot pan skin side down, cook for 6-7 minutes, turning at the 4-5 minute mark. Remove and set aside to rest for at least half of the cooking time. Slice into pieces.
2. Heat a pot of vegetable oil to 170°C. Fry the sweet potato rounds for 5-7 minutes or until golden brown. Transfer to the frying pan that the duck was cooked in and toss in the rendered duck fat. Transfer to a plate lined with a paper towel and season with salt.
3. Combine all of the ingredients for the sauce and salsa in 2 separate bowls.
4. Butter the bread, layer lettuce, tomato slices, duck, salsa and the sauce, and top with the bread lid. Serve with sweet potato chips.

Recipe created by Adrian Richardson

Products used

Fresh Duck Breasts

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