RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 2 duck breasts
• Sea salt
• 1 green mango, shredded
• 1 carrot, shredded
• 1 golden shallot, finely sliced
• 50 gm bean sprouts
• ½ cup picked coriander leaves
• ½ cup picked mint leaves
• 1/3 cup peanuts, roasted and blitzed
• ¼ cup sesame seeds, toasted

DRESSING:

• ¼ cup chilli jam
• ¼ lime juice
• 2 Tbsp. fish sauce
• 2 tsp sesame oil

METHOD :

• Heavily season both breasts with salt and place skin side down into a large frying pan, off the heat.
• Place pan over a medium heat and slowly render the duck skin. Leave in this position for approx. 8 minutes, until skin is dark brown and crispy.
• Flip breast onto flesh side and continue to cook for a further 3 minutes. Duck should have a nice bounce to it when pinched. Allow to rest for at least 5 minutes before carving.
• While duck is resting, combine mango, carrot, shallots, bean sprouts and herbs in a large bowl and toss to combine.
• Thinly slice duck breast and arrange on the plate, dress salad and place on the plate. Garnish dish with roasted peanuts and sesame seeds.