Barbequed Duck Breast With Mango And Black Bean Sauce Recipe
Servings: 1
Ingredients
- 1 Tbsp. Tomato ketchup
- 100 ml White wine vinegar, (4fl ounce)
- 150 ml Extra virgin olive oil, (5fl ounce)
- 150 ml White wine, (5fl ounce) A handful of coriander stalks, minced
- 4 x 175 g, (9oz) duck breasts
- 100 ml Hoi sin sauce, (4fl ounce)
- 50 gm Liquid removed, fermented black beans (2oz)
- 200 ml Red wine, (7fl ounce)
- 200 ml Chicken stock, (7fl ounce)
- 250 gm Rice noodles, (9oz)
- 1 Tbsp. Sesame oil
- 1 bn Fresh sage leaves
- 1 x Red and 1 green chilli
- 1/2 Tbsp. Coriander seeds
- 2 x Limes, juice of
- 1 x Mango, peeled and diced
Directions
- Mix the ketchup, vinegar and wine in a saucepan and whisk in the extra virgin olive oil. Place over a high heat. Bring to a boil then stir in the coriander. Take off the heat.
- Once the marinade is cool, place the duck breasts in a bowl and pour in the marinade. Cover and leave in the refrigerator to marinate for between 2 and 24 hrs.
- Mix the hoi sin and black beans in a bowl and set aside. Bring the wine and stock to the boil in a pan and simmer for 15-20 min till it has a coating consistency. Remove from the heat, stir in the black bean mix and set aside.
- Preheat the oven to 200 C/400 F/gas mark 6. Heat a griddle pan till warm. Transfer the duck breasts to the griddle pan and cook for 2 min on both sides. Remove from the heat, place in a warmed baking tray skin side down and roast in the oven for 5-7 min. Remove from the oven and leave for 2-3 min, then cut each breast in half.
- Blanche the noodles for 1 minute, then plunge into cool water. Drain thoroughly and set aside. Heat the sesame oil in a wok over a high heat, then add in the noodles, half the sage leaves and chillies, and all of the coriander seeds lime juice. Stirfry for 1-2 min.
- Divide the mix into 4 portions on serving plates. Stir the remaining chillies and sage leaves with the mango into the sauce. Put the duck halves on the noodles. Pour over the sauce and serve.
- Fruit;
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