4 duck breasts, deboned and trimmed
GLAZE:
1 head of garlic
1 tbsp NOMU Extra Virgin Olive Oil
¼ cup balsamic vinegar
¼ cup water
1 cup pineapple juice
2 tbsp soy sauce
1 cup dark brown sugar
3 tbsp lemon juice
½ onion, finely chopped
1 tbsp NOMU BBQ Rub
PALM SUGAR DRESSING:
¼ cup grated palm sugar
½ cup fresh lime juice
1 tsp fish sauce
½ red chilli, deseeded and finely chopped
TO SERVE:
½ cup bean sprouts
1 cup cucumber, thinly sliced
½ cup coriander leaves
½ cup mint leaves
½ cup green pawpaw, thinly sliced
½ cup shredded spring onions
Wedges of lemon or lime
Preheat oven to 180˚C.
Trim the top of the garlic so that the cloves are exposed. Remove the outer skin and place onto a piece of foil. Drizzle with Olive Oil, fold the foil over the top and place in the oven for about 45 minutes until the cloves are soft and jammy.
Combine all of the other glaze ingredients in a saucepan and cook over medium heat, stirring occasionally. Once it begins to boil, reduce the heat and allow to simmer until reduced by half. Remove from the heat. Squeeze the garlic head to extract a heaped teaspoon of roasted garlic paste and mush it into the glaze, stirring well so that the garlic is evenly dispersed.
Place an ovenproof pan over high heat. Score the fat on the duck breasts in a tight criss-cross pattern and then sear, skin-side down, in the hot pan, until most of the fat has rendered out and the skin is nice and crispy. Remove from the heat and baste generously with glaze before turning them over. Glaze the skin, and place into the oven for 10-15 minutes, basting every 5 minutes, until the breasts are just cooked but still slightly pink in the middle.
To make the salad dressing, combine the ingredients in a bowl and stir. Set aside for the sugar to dissolve and the flavours to infuse.
Slice the duck and serve with the fresh greens and wraps for your guests to assemble.
4 duck breasts, deboned and trimmed
GLAZE:
1 head of garlic
1 tbsp NOMU Extra Virgin Olive Oil
¼ cup balsamic vinegar
¼ cup water
1 cup pineapple juice
2 tbsp soy sauce
1 cup dark brown sugar
3 tbsp lemon juice
½ onion, finely chopped
1 tbsp NOMU BBQ Rub
PALM SUGAR DRESSING:
¼ cup grated palm sugar
½ cup fresh lime juice
1 tsp fish sauce
½ red chilli, deseeded and finely chopped
TO SERVE:
½ cup bean sprouts
1 cup cucumber, thinly sliced
½ cup coriander leaves
½ cup mint leaves
½ cup green pawpaw, thinly sliced
½ cup shredded spring onions
Wedges of lemon or lime
Preheat oven to 180˚C.
Trim the top of the garlic so that the cloves are exposed. Remove the outer skin and place onto a piece of foil. Drizzle with Olive Oil, fold the foil over the top and place in the oven for about 45 minutes until the cloves are soft and jammy.
Combine all of the other glaze ingredients in a saucepan and cook over medium heat, stirring occasionally. Once it begins to boil, reduce the heat and allow to simmer until reduced by half. Remove from the heat. Squeeze the garlic head to extract a heaped teaspoon of roasted garlic paste and mush it into the glaze, stirring well so that the garlic is evenly dispersed.
Place an ovenproof pan over high heat. Score the fat on the duck breasts in a tight criss-cross pattern and then sear, skin-side down, in the hot pan, until most of the fat has rendered out and the skin is nice and crispy. Remove from the heat and baste generously with glaze before turning them over. Glaze the skin, and place into the oven for 10-15 minutes, basting every 5 minutes, until the breasts are just cooked but still slightly pink in the middle.
To make the salad dressing, combine the ingredients in a bowl and stir. Set aside for the sugar to dissolve and the flavours to infuse.
Slice the duck and serve with the fresh greens and wraps for your guests to assemble.
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