Let’s face it, duck is pretty expensive. 2 breasts at woolies cost approximately R80. This is a great recipe to stretch that duck and make a fantastic starter that will no doubt impress and it tastes amazing too! When I prepared these, I made a little (simple) side salad with spinach and micro greens and yellow, purple and orange carrots and I sprinkled a few pomegranate seeds on the plate which looked so pretty! I put 2 on each plate with the salad and it was a great starter.
5ml (1tsp) muscovado sugar
1ml (1/4 tsp) ground cinnamon
2 duck breasts
250g (1 punnet) rasberries
1 red chilli, seeded and chopped
pinch of freshly ground black pepper
30ml (2 Tbsp) castor sugar
6 sheets of asian rice-noodle paper
16 fresh basil leaves or spinach leaves, or a combination of both (I prefer the combination)
– Score the duck skin with a sharp knife, careful not to slice into the flesh. Rub ground sea salt and pepper onto the skin side.
– Rub the muscovado sugar and cinnamon into the duck flesh and set aside to infuse for about 10 minutes. Don’t rub the sugar mixture onto the skin side as it will burn.
– Heat a griddle pan to very hot and fry the duck, skin side down, until crispy. Turn over and fry the other side until brown and cooked through.
– Remove from the heat and set aside to cool, then slice into thin strips
– Combine the raspberries, chili, black pepper and caster sugar in a pot and simmer until the sauce starts to thicken. Remove from the heat and set aside to cool. (you can add 1 tbsp of water in the beginning if you like)
– Soak the rice-noodle sheets in a bowl of hot water until softened. do this individually so they are easier to handle. They only need about a minute each.
– Lay the sheets on a clean kitchen towel and lay the slices of duck across the middle of each sheet.
– Spoon the relish over the duck and lay basil leaves over this.
– Roll the sheets up tightly . Slice into portions and serve