Duck Breast With Pineapple Salsa Recipes

THAI RED DUCK WITH STICKY PINEAPPLE RICE

Steps:

• Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
• Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
• Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

DUCK BREAST WITH PLUM SALSA

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepot, combine the honey, red wine vinegar, and chile de arbol. Heat over medium heat. Allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool.
• Meanwhile, in a bowl, combine the plum, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil, and reserved vinegar and honey reduction. Mix well. Season with salt and pepper and set aside.
• In a skillet, heat 1 tablespoon oil over medium high heat. Season duck breast with salt and pepper on both sides, and sear, skin side down, for 3 minutes. Place duck breast in the oven, with skin side down, for 10 minutes. Remove from the oven and allow to sit on a cutting board for 3 minutes. Then slice breast in 1/4-inch slices. Fan out on a plate and serve with plum salsa on top.

SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 200 degrees.
• Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
• Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
• While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
• Remove chutney from heat, and transfer to a serving dish.
• Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.