Duck Recipes

Prep Time: 10 min
Cook Time: 20 min
Preheat oven to 180 c
Serves: 6

• 6 large duck breasts
• 6 small, brown-skinned pears
• 1 lemon, juiced
• 1/4 tsp ground allspice
• 1/4 tsp ground cumin
• 1/4 tsp ground Sechuan pepper
• 2 tbsp olive oil
• 80g fresh ginger root, peeled & thinly sliced
• 1/2 cup vegetable oil to fry
• 500g red cabbage
• 2 bunches baby watercress
• 1 tbsp lime juice
• 1/3 cup olive oil Ground Sechuan pepper

• Peel and slice pears into quarters, removing the core. Place pears into a baking dish, pour over lemon juice, olive oil and sprinkle with spices. Cover with foil and bake in the oven for 30 minutes or until tender. Set aside to cool.
• In a small fry pan, heat the vegetable oil and gently fry thin slices of ginger, until golden. Drain on absorbent paper.
• Finely shred the red cabbage, pick cress leaves and place into a bowl to toss together.
• In a small bowl, whisk together the lime juice, olive oil and pepper. Set aside.
• In a heavy based fry pan, heat olive oil until very hot. Add seasoned duck breasts to the pan, skin side down first, and cook until well browned on both sides.
• Transfer duck breasts onto a wire rack, over a roasting pan (to catch the fat) and roast in the oven for 15 minutes. Remove and rest for 10 minutes before slicing.
• To serve, place four quarters of pear in a flower shape on the plate, add the dressing to the cabbage, coat well, then place a cupful of dressing in the center of the plate, top with sliced duck breast and sprinkle with ginger.