Mango, cucumber, spring onion, and capsicum wrapped with hoisin and coriander layered duck combine the perfect mix of flavours in this fresh recipe.
INGREDIENTS
2 single duck breasts
1 ripe mango, peeled
1/3 small telegraph cucumber
2 spring onions
1⁄2 a red capsicum
3 tablespoons hoisin sauce
coriander leaves
sea salt and freshly ground pepper
METHOD
Season both sides of the duck breasts.
Heat a sauté pan over a medium heat with a little olive oil. Cook the duck, skin side down, for 6 minutes until a dark golden colour. Turn over and cook for a further 3-4 minutes for medium rare meat. The cooking time will depend on the thickness of the breasts. Drain on kitchen towels.
Slice the mango, cucumber, spring onions and capsicum into thin julienne strips.
To assemble: Slice the duck thinly on the diagonal to give you 12-14 slices from each breast.
Spread one side of each slice with a little hoisin sauce. Place a coriander leaf on one end and top with a few pieces each of mango, cucumber, spring onions and capsicum. Roll up and place seam side down on a serving platter. Garnish with extra coriander. Makes about 24 wraps.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.