• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup (225g) rock salt

  2. cup (165g) firmly packed brown sugar

  3. 2 tablespoons sichuan pepper

  4. 4 x 220g duck breasts

  5. 70g baby rocket leaves

  6. peppered strawberries

  7. 250g strawberries, hulled, halved

  8. teaspoon ground white pepper

  9. teaspoon finely cracked black pepper

  10. cup (60ml) olive oil

  11. 1 1/2 cups (225g) cherries, seeded, halved

  12. 2 tablespoons balsamic vinegar

  13. 1 tablespoon finely grated orange rind

  14. 2 tablespoons orange juice

  15. 2 shallots (50g) chopped finely

Instructions Jump to Ingredients ↑

  1. Combine rock salt, sugar and pepper in large bowl, add duck breasts; turn to coat. Cover; refrigerate 3 hours.

  2. Brush off marinade; pat duck dry with absorbent paper. Place duck, skin-side down, in lightly oiled heated large frying pan; cook, over low heat, about 20 minutes or until skin is browned.

  3. Turn duck; cook about 4 minutes or until cooked to your liking. Remove duck from pan, cover loosely with foil; stand 10 minutes before slicing thickly.

  4. Meanwhile, make peppered strawberries.

  5. Serve rocket with strawberries and duck.

  6. peppered strawberries Combine berries, peppers and 1 tablespoon of the oil in medium bowl. Cook strawberry mixture on hot grill plate (or barbecue) for 30 seconds. Transfer to medium bowl; cool. Stir in cherries, vinegar, rind, juice, shallot and remaining oil.


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