TO DRINK: Go for a rich yet delicate red wine, ripe enough to match the sweetness of the dish. Graham Beck The Old Road Pinotage will work.
Duck with apple and water chestnut salad
Ingredients
- DUCK
- 2 x 250g – 300g duck breasts
- 60ml (¼ cup) soy sauce
- 60ml (¼ cup) extra virgin olive oil
- 30ml (2 tbsp) sake
- 10ml (2 tsp) honey
- DRESSING
- 22,5ml (1½ tbsp) soy sauce
- 30ml (2 tbsp) rice wine vinegar
- 30ml (2 tbsp) sake
- 30ml (2 tbsp) mirin
- SALAD
- 300g Granny Smith apples, cut into 5mm thick slices
- 100g water chestnuts, sliced
- 200g cress (use alfalfa, soy or shiso)
- 60ml (¼ cup) peanut oil
Instructions
Preheat the grill to high.
For the duck, combine all the ingredients in a bowl. Cover with plastic wrap and chill for at least 30 minutes.
For the dressing, combine all the ingredients in a small saucepan and simmer over a low heat for 5 – 7 minutes. Cool and set aside until needed.
Grill the duck to medium rare, about 5 minutes. Baste it with the marinade in the last minute of cooking.
For the salad, combine all the ingredients in a bowl and toss through the dressing. Cover with plastic wrap and chill until needed.
To serve, divide the salad between serving plates. Slice the duck, and arrange a few slices on the salad. Serve at room temperature.
