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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.