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Asian duck breast and stir fried greens

Recipe by Qualified Chef Dean Burchell

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Ingredients:

Coconut oil

Duck breast

Pink rock salt

Black pepper

Lime and chili seasoning

Soy sauce

Chili oil

Red onion

Pepper

Broccoli

Cabbage

Carrot

Bean sprouts

Baby corn

Mange tout

Garnish with seeds

Method:

Score the skin of the duck breast and season with salt, pepper and chili lime seasoning. Cook skin side down in a dry cold pan, slowly increasing the heat over 10-15 minutes. This will help render the fat out of the duck, reserve the fat for your roasties on another day!

Turn the duck and transfer to a pre heated (180 c) oven and continue to cook for another 10 minutes. Concurrently Stir-fry your veg in a splash of soy and oil. Let the duck rest for 5 minutes, slice and serve on a bed of warm stir fried veg.


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