Related categories

Main ingredients

Duck (86)
Fruit (2702)

Recipe type

Dinner (7118)
Gourmet (525)
Main (7314)

Other

Takeaway recipes (112)
Duck breast recipes (42)
Healthy meals (382)
Plum recipes (62)
Healthy dinner recipes (468)

Success!

Success! This recipe has been added to your Saved recipes.

Chargrilled duck with plum and chilli salsa

Review it

Easy

Recipe by: Brenda Houghton

A spicy sauce made with sweet and sour plums is a wonderful companion for tender duck breasts. Try serving with new potatoes or flat rice noodles and some steamed mangetout.

Ready in 1 hour 10 mins

Saved by 19 cook(s)

Ingredients

Serves: 4

2 Barbary duck breasts, about 350 g (12 oz) each, or 4 ordinary duck breasts about 175 g (6 oz) each
Oil for greasing
A pinch of Chinese 5-spice powder
For the salsa:
1 tablespoon olive or sunflower oil
150 g (5½ oz) onions, finely chopped
2 large cloves garlic, crushed
2 green chillies, deseeded and finely chopped
8 red plums, stoned and diced
1 small yellow or red pepper, finely chopped
2 tablespoons coarsely chopped fresh coriander leaves
Juice of 2 limes
Salt and black pepper, or Chinese Sichuan peppercorns, ground
To garnish: a few sprigs of fresh coriander

Save to favourites

Email a friend

Print friendly

Preparation method

Prep: 55 mins | Cook: 15 mins

First make the salsa: heat the oil in a small frying pan, add the onions and garlic and cook over a high heat for 1-2 minutes until lightly browned. Remove and leave to cool.

Mix together the chillies, plums, pepper and coriander with the lime juice, add salt and pepper to taste, then stir in the onions and garlic. Set aside for at least 30 minutes, or overnight, to allow the flavours to develop.

Cut the skin and fat from the duck breasts and slash them several times.

Lightly brush a ridged, iron grill pan or heavy nonstick frying pan with oil and heat it until you feel a steady heat rising. Fry the breasts for at least 3 minutes on each side, or until they feel springy when pressed with the back of a fork. Larger breasts will need longer cooking, and the length of time depends on how pink you like to serve your meat.

Sprinkle the breasts lightly with salt, pepper and 5-spice powder, then leave them to stand for 5 minutes.

Spoon the salsa in mounds onto four dinner plates. Slice the duck breasts diagonally and arrange them on top of the salsa. Garnish with sprigs of coriander.

Last updated: 07 Apr 2011