Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Barbecued duck breast and green paw paw salad Food Barbecued duck breast and green paw paw salad Preparation time Cooking time Serves 4 INGREDIENTS 4 x 150g Muscovy duck breasts For the salad 2 cups green paw paw, finely shredded 1 cup mint leaves ½ cup coriander leaves ¼ cup garlic chives, sliced 1 tbsp Kaffir lime leaf, finely sliced 1 tbsp red chilli, sliced For the Nam Jim 3 cloves garlic 3 green chillies, seeded, roughly chopped 2 coriander roots, washed and trimmed 150 ml lime juice 2 tbsp fish sauce 1 tbsp caster sugar METHOD Trim the duck breasts of all fat around the edges and slash a couple of cuts into the fat side of the duck; cook on a medium grill plate for 3 minutes. (Normally there is a lot of fat rendered so this is quite fiery.) Turn and let cook for 4–6 minutes before lifting onto a paper towel lined warmed dinner plate. Leave to rest for at least 5 minutes before slicing into medallions and putting onto a platter/plate to go into the middle of the table. To make the Nam Jim, combine all the ingredients in a mortar and pound with the pestle until it forms a rough, runny paste. Mix all salad ingredients together and add the Nam Jim. Mix well and serve immediately with the duck. Food Preparation time Cooking time Serves 4 SHARE PERFECT MATCH Colours of the South Barossa Valley Rosso 2019 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Barbequed leg of lamb with a rosemary rub Food Barbecue split prawns with chilli, oregano and olive oil Food Lyndey Milan's duck breast with port and orange sauce on celeriac purée with petit pois á la française Words by Lyndey Milan on 2 May 2017