recipes
Breast of duck with crispy sweet potato and pineapple and coriander salad
Serves:
Ingredients
- 2 duck breasts
- 1/4 fresh pineapple
- Bunch fresh coriander
- Bunch salad leaves
- 1 large sweet potato
- 12 baby asparagus
- 2 tbsp sesame seeds (Lamb Brand)
- 3 spring onions
- 2 tbsp olive oil
Method
Clean the duck fat and pan fry from both sides fat side first, remove and add sliced pineapple until browned and remove, keep the juices too. Cut the potatoes in wedges and blanch than toss in seasoned flour and shallow fry on high heat. In a bowl mix well the salad leaves blanched asparagus, sesame seeds, chopped spring onions, browned pineapple and olive oil. Serve underneath the duck drizzled with the pineapple juices left in the pan.
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