Friday, April 26, 2013

Recipe: Asian Duck Breast, with Miso Bulgur wheat and a Mango sesame salad

This is one of the nicest meals i've ever cooked i think!! I've eaten duck breasts loads of times but i've never tried cooking it- worked a treat! Bit of a cheat using a packet sauce, but theres a lot of different steps in this recipe so it's just easier using something ready made. I suppose if you wanted, you could make your own sauce before you make this recipe then heat it up as you would do the packet. Duck and mango go so well together! I was thinking of having the duck and the salad with noodles or rice, but didn't have any in the house, so went with bulgur wheat, and was really happy with the results- makes the dish a bit fusion-y I reckon! A nice easy dish to impress a date I reckon.

Asian Duck Breast, with Miso bulgur wheat and a mango sesame salad
2 large duck breasts
Salt and pepper
2 tsp Schwartz Thai 7 spice mix
1 packet Blue Dragon yellow bean and cashew sauce.

Miso Bulgur
100g bulgur wheat
1 tbsp white miso paste
1 tsp toasted sesame oil
1 tsp soy sauce
Plenty of ground pepper to taste
1 beef stock cube

80g watercress, rocket and spinach mix
1 mango, peeled and diced
2 tbsp sesame seeds, toasted

1.       Preheat the oven to 180C. Pat the duck breasts (fat side up) with some kitchen roll. Slash criss-cross lines over the top of the breasts. Season with salt and Thai 7 spice, and fry on a very high heat in a large saucepan, for about 4 minutes each side. Put on a baking tray and put in the oven, 5 minutes for rare, 10 for medium, 15 for well done.

2.       Meanwhile, put a large pan of water on the boil, and add all the miso bulgur wheat ingredients. Cook for about 10-15 minutes, until the wheat is soft, and drain.

3.       In a small frying pan, heat up the packet of sauce. Remove the duck from the oven, and slice on an angle. Plate up the duck, bulgur wheat, sauce and salad evenly amongst two plates. Top with more toasted sesame seeds if desired, and serve!

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