EQ8 Orange & PassionFruit Duck

Method

• step 1

  Method for the duck breasts.

• step 2

  Marinate the duck breasts with all the duck breast ingredients overnight.

• step 3

  When ready to cook, remove the duck breasts from the marinade and brush off the excess seeds etc so as not to burn.

• step 4

  Seal in a hot pan skin side down for 2 mins until golden brown. Turn over and seal on flesh side for a further minute.

• step 5

  Turn back onto skin side and cook in oven at 200C for 10 mins.

• step 6

  Remove from oven and allow to rest before slicing.

• step 7

  Method yam puree.

• step 8

  Peel the yams and potato and chop into small cubes and boil in lightly salted water for 8-10mins until soft.

• step 9

  Drain water and mash with butter and season.

• step 10

  Method salad ingredients.

• step 11

  Cut the mango into small dices and mix with the washed watercress and toasted cashews.

• step 12

  Method sauce.

• step 13

  Heat the EQ8 with the redcurrant jelly and reduce by half.

• step 14

  Add stock and reduce again until the sauce coats the back of a spoon.

• step 15

  Lotus Root Crisp Method.

• step 16

  Peel the lotus root and slice about 1mm thick on a mandolin.

• step 17

  Deep fry in hot oil for 1 min until lightly golden brown.

• step 18

  Remove from oil and drain on kitchen paper.

• step 19

  Sprinkle with salt and cinnamon.