Barbecued Chilli Duck & Pineapple Salad
This recipe brings together tender duck breasts marinated in a flavorful mixture of chili, ginger, and soy sauce, perfectly complemented by a fresh and zesty pineapple salad. The duck is cooked on the barbecue until sticky and charred, creating a delicious contrast with the vibrant salad. Get ready to savour the juicy and aromatic bites of this dish that perfectly combines sweet, tangy, and spicy flavors in every mouthful.
— Constant Cookbook
Ingredients
- 4 duck breasts , skinless if you can find them (but skin-on is fine)
- 1 red chilli , finely chopped
- small piece ginger , grated
- 1 garlic clove , crushed
- 1 tbsp soy sauce
- small drizzle honey
- juice 1 lime
- 1 small pineapple , quartered, peeled and cored
- 2 shallots , finely sliced into rings
- 3 handfuls beansprouts , blanched in boiling water and drained
- 1 red chilli , finely sliced
- small piece ginger , cut into matchsticks
- small handful coriander leaves
- small handful mint
- juice 1 lime
Instructions
- Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don’t cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.
- Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it’s completely coated – it’s now ready to cook. Unlike other marinades, there’s no need to leave it as the duck meat will ‘cure’ in the marinade and become pappy.
- To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side – the idea is that the salad dressing mixes with the juices from the duck as it rests.
Cook Time
8M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 283 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 1.2 milligram of sodium
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