Name: Barbecued chilli duck & pineapple salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 duck breasts skinless if you can find them (but skin-on is fine); 1 red chilli finely chopped; small piece ginger grated; 1 garlic clove crushed; 1 tbsp soy sauce; small drizzle honey; juice 1 lime; 1 small pineapple quartered, peeled and cored; 2 shallots finely sliced into rings; 3 handfuls beansprouts blanched in boiling water and drained; 1 red chilli finely sliced; small piece ginger cut into matchsticks; small handful coriander leaves; small handful mint; juice 1 lime

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Barbecued chilli duck & pineapple salad

Barbecued chilli duck & pineapple salad

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 8 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 duck breasts

skinless if you can find them (but skin-on is fine)
1 red chilli

finely chopped
small piece ginger

grated
1 garlic clove

crushed
1 tbsp soy sauce
small drizzle honey
juice 1 lime

For the salad

1 small pineapple

quartered, peeled and cored
2 shallots

finely sliced into rings
3 handfuls beansprouts

blanched in boiling water and drained
1 red chilli

finely sliced
small piece ginger

cut into matchsticks
small handful coriander

leaves
small handful mint
juice 1 lime

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Nutrition: per serving

kcal283
fat3g
saturates1g
carbs21g
sugars19g
fibre2g
protein45g
salt1.2g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2011

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A star rating of 4.5 out of 5.2 ratings

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