Duck Breast with Green Mango Slaw

Crispy Duck Breast recipe - The Cooks Pantry


Matt Sinclair


  • 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


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


  • 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.

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