Duck with apple and water chestnut salad

April 12, 2013 (Last Updated: January 11, 2019)

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

Serves: 6
Cooking Time: 1 hour 15 mins

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

1

Preheat the grill to high.

2

For the duck, combine all the ingredients in a bowl. Cover with plastic wrap and chill for at least 30 minutes.

3

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.

4

Grill the duck to medium rare, about 5 minutes. Baste it with the marinade in the last minute of cooking.

5

For the salad, combine all the ingredients in a bowl and toss through the dressing. Cover with plastic wrap and chill until needed.

6

To serve, divide the salad between serving plates. Slice the duck, and arrange a few slices on the salad. Serve at room temperature.

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