We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast. You can use chicken breasts very successfully, but keep the skin on so that you get that gorgeous crispiness.
Duck-breast salad with mango atchar and vegetables
- 10ml ground cinnamon
- 10ml ground garam masala
- 5ml red chilli flakes
- 60ml honey
- 20ml oil
- salt and freshly ground black pepper, to taste
- 3 duck breasts, skin scored
- 800ml baby sugar snap peas, green beans and spring onions, finely sliced
- 60ml green mango atchar
- 3 spicy poppadums, cut in half and deep-fried until crispy and slightly browned
Mix the duck spice ingredients together and baste the duck breasts for at least an hour, or overnight. Preheat the oven to 180°C.
Cook the breasts for 15 minutes. They will still be pink inside, so if you want them well done, add another 10 minutes to the cooking time.
Meanwhile, mix the vegetables with the atchar and refrigerate.
Remove the duck from the oven and slice. Divide the vegetables into 6 bowls and top with some duck breast and poppadum. Use another 5ml of atchar per bowl to finish off, if desired.