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Recipe by olive magazine

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1. Marinate the duck in the soy sauce, honey and some seasoning. You can leave it for 30 minutes or overnight.
2. Heat the oven to 200C/fan 180C/gas 6. Heat a nonstick frying pan and put the duck breasts skin-side down on a medium heat. Cook for about 10 minutes, allowing the fat to melt out, and then turn over and finish in the oven for 8 minutes. Rest for 10 minutes.
3. Slice thinly, and put 2 slices on each poppadom. Top with 1 tsp chutney, a sprinkle of sesame seeds and some chives.

Per serving

57 kcalories, protein 2.7g, carbohydrate 4.1g, fat 3.4 g, saturated fat 0.8g, fibre 0.2g, salt 0.16 g

Latest comments and suggestions

• iain

  14 August 2008

  iain commented on this recipe

  This works really well but you must serve it warm or the duck will be rubbery. Best if you make your own chutney

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• Scrumpy Jack Flash

  01 January 2009

  Scrumpy Jack Flash rated and commented on this recipe

  

  Really yummy! Will be making these again. Loved the taste of the duck would be great with a salad as a main course omitting the poppadoms.

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Ingredients

• 2 duck breasts
• 1 tbsp soy sauce
• 1 tsp honey
• 25 mini poppadoms
• 1 jar tomato chutney
• 1 tbsp sesame seeds
• a small bunch of chives , cut into 3cm pieces

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Difficulty and servings

Makes 25 poppadoms

Preparation and cooking times

Cook 25 mins

+ marinating

Ingredients

• 2 duck breasts
• 1 tbsp soy sauce
• 1 tsp honey
• 25 mini poppadoms
• 1 jar tomato chutney
• 1 tbsp sesame seeds
• a small bunch of chives , cut into 3cm pieces

Per serving

57 kcalories, protein 2.7g, carbohydrate 4.1g, fat 3.4 g, saturated fat 0.8g, fibre 0.2g, salt 0.16 g

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