Eq8 Orange & Passion Fruit Marinated Duck Breast On A Mango, Watercress & Cashew Nut Salad
Over a year ago
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Ingredients
- Duck Breast ingredients
- 2 duck breasts
- 2 tsp fresh chopped coriander
- 1 tsp coriander seeds
- 1 tsp cracked black pepper
- 1 garlic clove, crushed
- 1 tsp orange zest
- 1 tsp root ginger, finely chopped
- ½ chilli, finely sliced
- ½ can EQ8 Orange & Passion Fruit
- Yam puree ingredients
- 2 yams
- 1 small potato
- 6 oz butter
- Salad ingredients
- 1 bunch watercress
- ½ mango
- 100g roasted cashews
- Sauce ingredients
- 1 can EQ8 Orange & Passion Fruit
- 1 tbsp redcurrant jelly
- 400ml chicken stock
- Lotus root crisp ingredients
- 1 Lotus root
- Sprinkle salt and cinnamon
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Duck breast on a mango salad with Lotus Root Crisps & Yam Puree by chef Chris Coubrough
Method
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1
Method duck breast
• Marinate the duck breasts with all the above ingredients overnight
• Remove from marinade and brush off the excess seeds etc so as not to burn
• Seal in a hot pan skin side down for 2 mins until golden brown. Turn over and seal on flesh side for a further minute
• Turn back onto skin side and cook in oven at 200˚,,C for 10 mins
• Remove from oven and allow to rest before slicing
Method yam puree
• Peel the yams and potato and chop into small cubes and boil in lightly salted water for 8-10mins until soft
• Drain water and mash with butter and season
Method salad
• Cut the mango into small dices and mix with the washed watercress and toasted cashews
Method sauce
• Heat the EQ8 with the redcurrant jelly and reduce by half
• Add stock and reduce again until the sauce coats the back of a spoon
Lotus Root Crisp Method
• Peel the lotus root and slice about 1mm thick on a mandolin
• Deep fry in hot oil for 1 min until lightly golden brown
• Remove from oil and drain on kitchen paper
• Sprinkle with salt and cinnamon
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