Barbecued chilli duck & pineapple salad

Barbecued chilli duck & pineapple salad

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Prep: 20 mins Cook: 8 mins

Easy

Serves 4
A superhealthy, low-fat recipe that's ideal for barbecue entertaining

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal283
  • fat3g
  • saturates1g
  • carbs21g
  • sugars19g
  • fibre2g
  • protein45g
  • salt1.2g
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Ingredients

  • 4 duck breast, skinless if you can find them (but skin-on is fine)
  • 1 red chilli, finely chopped
  • small piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • small drizzle honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

For the salad

  • 1 small pineapple, quartered, peeled and cored

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 shallot, finely sliced into rings

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 handfuls beansprout, blanched in boiling water and drained
  • 1 red chilli, finely sliced
  • small piece ginger, cut into matchsticks

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small handful coriander leaves
  • small handful mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don’t cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.

  2. Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it’s completely coated – it’s now ready to cook. Unlike other marinades, there’s no need to leave it as the duck meat will ‘cure’ in the marinade and become pappy.

  3. To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side – the idea is that the salad dressing mixes with the juices from the duck as it rests.

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Comments (1)

chef-kymothy's picture

Wow that looks amazing! I love the combination of sweet and spicy and I can't wait to try this myself

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