Grilled Asian Duck with Sweet Potato and Caramalised Onion Mash, Seasonal Vegetables and Sweet Soya and Balsamic Reduction
Heating time: 10 minutes
Heating temperature: 180`c
Heating mode: Stove Top, OvenDownload PDF
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | ml | KNORR Asian Sauce 6 x 2L |
| 30.00 | ml | KNORR Soya Sauce 6 x 2L |
| 2.00 | g | Garlic |
| 25.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
| 30.00 | ml | KNORR Balsamic & Olive Oil Dressing 6 x 1L |
| 15.00 | ml | Lime juice |
| 15.00 | g | Sugar, Brown |
| 800.00 | g | Duck breast, scored |
| 120.00 | g | Asparagus, green |
| 120.00 | g | Baby carrots |
| 120.00 | g | KNORR Mash Flakes 1 x 2kg |
| 500.00 | ml | Water |
| 250.00 | ml | Milk, fresh |
| 1.00 | g | Salt |
| 20.00 | g | MARVELLO Full Fat Spread 12.5kg |
| 150.00 | g | Onions |
| 150.00 | g | Potatoes, sweet |
| Salt and Pepper to taste |
Preparation
1. To make the marinade, combine the asian sauce, soya sauce, garlic, salt, balsamic, lime juice and brown sugar together.
2. Score the skin of the duck, then place in marinade for 1 hour. Seal in hot saucepan, using a drop of oil, until skin is crisp. Place in oven and cook for 8 minutes. With remaining marinade, place in a pan and reduce over high heat for two minutes. Ise later to drizzle over breast.
3. Cut tips off the asparagus and blanch - refresh.
4. Turn the carrotsinto barrell shape, blanch and refresh.
5. Bring water to the boil, take off the heat, add milk. Stir in mash flakes until just combined. Place lid on for 2 minutes. Remove lid, add Marvello and stir lightly.
6. Slice onions, in moderate heat, place Marvello, then saute onions until golden brown colour.
7. Bring water to the boil, add sweet potatoand cook througand mash.
Mix Sweet potatoes with the onions, then fold into the mash, adjust seasoning. Serving suggestion; Arrange vegetables, duck breast and mash neatly on the plate. Pour marinade reduction around the sliced breast.
