Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Di Giorgio Family Montepulciano 2017 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Giant Steps Applejack Vineyard Pinot Noir 2018 $51.00 in any 12 $54.00 in any 6 $60.00 each Price | options $51.00 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 Barbecued asparagus, twice peeled broad (fava) beans, balsamic and parmesan Food Duck breasts, bok choy and celeriac salad Food Roast fillet of duck with a little pie of braised duck legs and port sauce with cherries