18
300
55

Ingredients

  • 2 duck breasts
  • 1 teaspoon coriander (ground)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon clove (ground)
  • 1 teaspoon turmeric (ground)
  • 1 shallots (finely chopped)
  • 2 tablespoons vegetable oil
  • 2 ounces pecans
  • 3 ounces brown sugar
  • 1 red chili peppers (finely diced)
  • 2 tablespoons lemon juice
  • 2 tablespoons pickling spices (Mixed)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • mango (slices)
  • 1 long beans
  • sweet corn (Baby)
  • mung beans

Directions

  1. Make several incisions across the back of the duck. Combine the coriander, cumin, cloves, turmaric, shallot and vegetable oil. Rub over the duck and wrap lightly in plastic for 24 hours. Once marinated, heat a little vegetable oil, in a hot pan and seal the meat, browning the fat. Place into a pre-heated oven at 200C for around 9 minutes.
  2. Prepare the sauce. Combine the nuts, brown sugar, and chilli in a food processor. Whirl to a medium texture. Add the lemon juice and process until smooth.
  3. Once the ducks are cooked, remove from the oven and the pan and leave to rest. Place the pan back on to heat and add the pickling spice, water, white wine vinegar and bring to the boil.
  4. Add the nut and chilli mix and boil, strain the sauce, carve the duck and present with a nest of long bean filled with mango, sweetcorn and mung beans.
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NutritionView more

300Calories
Sodium1%DV15mg
Fat26%DV17g
Protein6%DV3g
Carbs13%DV38g
Fiber12%DV3g

PER SERVING *

Calories300Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol
Sodium15mg1%
Potassium300mg9%
Protein3g6%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber3g12%
Sugars29g58%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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