Darren Robertson and Mark LaBrooy of the Three Blue Ducks café share this delicious duck recipe.
This is one of our signature dishes and when we bring it out at festivals like Big Day Out, it is a real crowd-pleaser.
2 large duck breasts, skin on and scored
1 tablespoon vegetable oil
1 green mango
250 g snow pea sprouts
1 red onion, thinly sliced
1 punnet cherry tomatoes, halved
1 bunch of coriander, leaves
picked 1⁄2 bunch of mint leaves, torn
nahm jim dressing
75g unsalted peanuts, crushed
75 g deep-fried shallots (from Asian supermarkets)
1 lime quartered, to serve
1 bunch of coriander
chopped 5 garlic cloves
chopped 10 long red chillies, seeded
chopped 1 knob of ginger, peeled
chopped 100 g palm sugar
grated 2 tablespoons sweet soy sauce
To make the chilli jam, put the ingredients into a saucepan over medium heat and cook until the chilli breaks down. Add a splash of water if the mixture becomes too dry and starts to stick to the pot. When the chilli is soft and look as though it will blend, remove from the heat.
Tip the mixture into a food processor and blend for 45 seconds until it is a slightly chunky paste, then set it aside.
Preheat the oven to 190°C.
Heavily season the skin side of the duck breasts. Put a large heavy-based frying pan on high heat, add the oil and when it is almost at smoking point, add the duck breasts, skin-side down. Fry until the skin is crisp and golden. Turn the breasts over and cook for a further 2 minutes. There should be a lot of fat rendered off the duck (save this for cooking other things!).
Place the breasts on a baking tray, smear one tablespoon of chilli jam on each breast, place in the oven and roast for 7–8 minutes. When cooked, remove the breasts, cover with foil, and leave to rest.
Peel the mango and finely shred the flesh with a peeler. In a large bowl, mix the mango, sprouts, onion, cherry tomatoes, coriander and mint. Add a good splash of nahm jim dressing and gently stir.
Slice the duck breasts into 3mm thick pieces and toss through the salad. Sprinkle over the peanuts and shallots, squeeze over some lime and serve.