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Ingredients
● 2 packets of breast filets
Dressing
● 1/2 tsp birds eye chilli , deseeded and finely minced
● 4 garlic cloves, minced
● 1 tsp ginger, finely chopped
● 2 tbsp brown sugar
● 2.5 tbsp fish sauce
● Juice from ½ of a lime
Salad
● 2 cups mixed salad leaves (i've used spinach + kale leaves)
● 1 cup cherry tomatoes
● 1 lebanese cucumber, sliced
● ⅓ cup coriander leaves, chopped
● ⅓ cup mint leaves, chopped
1. For the sauce: place the fish sauce, brown sugar, chili, garlic, ginger, lime juice, cilantro & mint into a bowl, mix together. Set aside.
2. Preheat the pan over medium heat, add a dash of olive oil.
3. Place the duck breasts skin-side down in a non-stick frying pan over a medium-high heat. As the fat is released from the duck, use a spoon to remove the excess liquid. Cook the duck breast for approximately 6 minutes (until golden and crispy) then flip and continue to cook for 4 minutes.
4. Remove duck from pan and set aside for 10 minutes to rest before slicing.
5. For the salad:place lettuce in a bowl, followed by tomatoes and cucumbers. Add ¾ of the dressing and toss through.
6. Add sliced duck breasts to salad followed by the remaining dressing. Serve immediately!
Recipe by Renee Drochmann (@hungrybeargrazing)
