Duck Breast with Green Mango Slaw
- 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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