Rated 4.92 out of 5 based on 12 votes
- 2x250 g duck breast
- 1 Tbls cooking oil
- 1 x orange. peeled, segmented
- 1 cup lychees
- 80 ml (1/3 cup) plum sauce
- 40 ml mirin
- 10 ml red wine vinegar
1. Preheat oven to 200 degrees Celsius. Score the skin of the duck breasts in a criss-cross pattern.Season duck with salt. Heat oil in a pan over low heat. Sear duck, skin side first. This may take 10-15 minutes (this will remove excess fat from the duck). Turn and cook for 2 minutes. Transfer duck to roast in a preheated oven for 5 minutes until the skin is crispy or until cooked to your liking. Rest for 10 minutes before cutting.
2. Combine plum sauce, mirin and red wine vinegar in a bowl. Arrange salad and duck on a plate and drizzle with plum dressing. Serve with fruit and vegetable salad mix and dressing.
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Love duck! YUM
Love these Flavors together…Gotta Make this
I love duck and your recipe is awesome. sw☺
This looks truly delicious!
Looks and sounds delightful
It looks magnificent!
Who cares what you think. I have already reported you and others for cheating by deliberately giving low ratings to everyone’s recipes except for your friends. It is so sad to see a handful of people discrediting so many great recipes and cooks from such a great competition. You should be ashamed of yourself!
Yum! Great recipe.