Poppadoms with seared duck & tomato chutney

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Abs Fab Mum

  09 May 2010

  Abs Fab Mum rated and commented on this recipe

  

  Excellent. Very nice and easy to do. Poppadoms do go soggy if assembled too far in advance, so try and do the assembling about 30 mins before you need them. Only need a small bit of chutney otherwise it overpowers the duck. Also just used one large duck breast which we sliced into about 26 pieces and served one slice of duck per poppadom.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4293/

http://www.bbcgoodfood.com/recipes/4293/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 25 poppadoms

Preparation and cooking times

Cook 25 mins

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.