Marinated duck with peppered strawberries
Christmas cookbook, ACP Books, $12.95
Photography by Dean Wilmot. Styling: Vicki Liley
This scrumptious meal will have mouths watering around the Christmas table.
INGREDIENTS
¾ cup (225g) rock salt
¾ cup (165g) firmly packed brown sugar
2 tablespoons sichuan pepper
4 x 220g duck breasts
70g baby rocket leaves
peppered strawberries
250g strawberries, hulled, halved
½ teaspoon ground white pepper
½ teaspoon finely cracked black pepper
¼ cup (60ml) olive oil
1½ cups (225g) cherries, seeded, halved
2 tablespoons balsamic vinegar
1 tablespoon finely grated orange rind
2 tablespoons orange juice
2 shallots (50g) chopped finely
METHOD
Combine rock salt, sugar and pepper in large bowl, add duck breasts; turn to coat. Cover; refrigerate 3 hours.
Brush off marinade; pat duck dry with absorbent paper. Place duck, skin-side down, in lightly oiled heated large frying pan; cook, over low heat, about 20 minutes or until skin is browned.
Turn duck; cook about 4 minutes or until cooked to your liking. Remove duck from pan, cover loosely with foil; stand 10 minutes before slicing thickly.
Meanwhile, make peppered strawberries.
Serve rocket with strawberries and duck.
peppered strawberries
Combine berries, peppers and 1 tablespoon of the oil in medium bowl. Cook strawberry mixture on hot grill plate (or barbecue) for 30 seconds. Transfer to medium bowl; cool. Stir in cherries, vinegar, rind, juice, shallot and remaining oil.
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