Duck Breast With Honey And Sansho Pepper, Mango, Shiso And Daikon
Delight your senses with this exquisite Duck with Honey and Spice recipe. The succulent duck breast is coated in a flavorful mixture of honey, umeboshi paste, and aromatic spices, creating a harmonious blend of sweet and savory flavors. Served alongside vibrant daikon radish, luscious mango slices, and crispy fried lotus root, this dish is a feast for both the eyes and the palate. Treat yourself to this elegant and delectable culinary experience that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 75g/3oz clear honey
- 1 tbsp umeboshi paste/plum paste (available from specialist Japanese grocers)
- ½ tsp fresh ginger
- ¼ tsp sansho pepper
- ¼ tsp mild curry powder
- ¼ tsp five spice powder
- ¼ tsp ground ginger
- 4 x 175g/6oz duck
- 110g/4oz daikon radish
- 1 mango
- 50g/2oz lotus root, finely sliced and deep fried until crisp (available from Asian grocers)
- 75g/3oz watercress
- 1 punnet shiso leaves (also called perilla leaves)
- 1 shallot
- ½ lemon
Instructions
- Preheat the oven to 160C/320F/Gas 2.
- Place the honey into a bowl along with the umeboshi paste and fresh ginger and mix well.
- Add the sansho pepper, curry powder, five spice powder and ground ginger and stir well.
- Heat an ovenproof frying pan until warm and add the duck breast, skin-side down, and cook gently for 3-4 minutes to render the fat out.
- Turn the duck over and baste with the honey and spice mixture, then transfer to the oven to roast for 5-6 minutes, or until cooked to your liking.
- Remove the duck from the oven, baste with the honey and spice mixture and allow to rest.
- To serve, roll a small handful of daikon into a ball. Repeat to create 28 such balls of daikon and place seven around the edge each of four plates.
- Place two thin slices of mango on top of each ball of daikon.
- Slice the duck into very thin slices and place two pieces on top of each pile of daikon and mango.
- Place a piece of fried lotus root to the side of each pile.
- Place any remaining daikon, the watercress, shiso leaves, shallot and lemon juice into a bowl and mix well. Place a small handful of this salad into the centre of each plate and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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