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Barbecued duck breast and green paw paw salad

Preparation time
Cooking time


  • 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


  1. 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.)
  2. 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.
  3. To make the Nam Jim, combine all the ingredients in a mortar and pound with the pestle until it forms a rough, runny paste.
  4. Mix all salad ingredients together and add the Nam Jim. Mix well and serve immediately with the duck.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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