Barbary duck breast with Asian greens and a soya and chilli glaze Recipe
Moist duck breast with sweetheart cabbage and a sweet soya and chilli glaze.
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10mins
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15mins
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5mins
- For the meat
- Duck breast(s) : 6 whole
- For the vegetables
- Soy sauce : 50 ml
- Honey : 20 g
- Red chilli(s) : 2 whole
- Lime(s) : 2 whole
- Garlic clove(s) : 2 whole
- Sweetheart cabbage : 3 whole
- Groundnut oil : 30 ml
- Thai basil : 0.5 bunch
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1. FOR THE MEAT
Preheat the oven to 180'C.
Trim the duck breast to remove any excess fat and sinew. Score the skin. Place into a cold dry pan skin side down and cook till crispy draining away the fat as it renders. Turn the breast remove from the pan and roast in a 180'c oven for 6 minutes. Allow to rest before carving. -
2. FOR THE VEGETABLES
Finely dice the chilli and puree the garlic with a pinch of salt. Zest and juice the lime. Cut the cabbage into quarters, remove the tough core and thinly slice. Colour the cabbage in a a hot pan with some of the duck fat, add the garlic and chili and cook for a further minute. Add the honey and the soy and start to reduce to a glace, constantly basting the cabbage. Finish with the lime juice and half of the zest.
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3. TO PLATE
Carve the duck into 3 pieces and serve on top of the cabbage. Drizzle the glaze on top and garnish with the Thai basil and a sprinkling lime zest.
«Use pak-choi or Chinese cabbage if sweetheart cabbage is not available.»
