APPLE GINGER JAM:
1 tbsp salted butter
1 large onion, finely diced
1 clove garlic, grated
1 green apple, peeled and grated
1 tbsp ginger, peeled and grated
3 tbsp palm sugar
50ml rice wine vinegar
50ml mirin
100ml soy sauce
PANCAKES:
1 cup plain flour
Pinch of NOMU Sea Salt
1 egg, lightly beaten
2 limes, zested and juiced
375ml extra light coconut milk
DUCK:
3 free range duck breasts
1 tbsp NOMU Oriental Rub
1 tbsp NOMU Sea Salt
TO SERVE:
Mixes baby Asian greens (tatsoi, pak choi, yu choy, mizuna)
4 spring onions, finely shredded
Lime wedges, to serve
For the jam, sauté the onion and garlic in the butter until soft and translucent. Add the rest of the ingredients and mix well. Cook very slowly on a gentle heat until the jam has reduced and thickened. Make extra to store in sterilized jars in the fridge!
For the pancake batter, sift the flour and salt into a mixing bowl. Add the egg, lime zest and juice and whisk well while adding the coconut milk to form a smooth lump-free batter. Lightly grease a non-stick frying pan or crépe pan and place over medium heat. Drizzle the pancake batter into the pan to make mini circles with a lacey ‘cobweb’ pattern in the centre. Leave to cook for 2 minutes until golden before flipping onto the other side. Repeat with the rest of the pancake mixture.
Use a sharp knife to make a criss-cross pattern in the skin of the duck. Pound together the Oriental Rub and salt in a pestle & mortar, keep some aside for serving and rub the rest liberally over the skin side of the duck. Rest the duck breasts for 30 minutes before frying skin side down in a very
hot pan until well browned and crispy. Turn the breasts over and cook for another minute or until medium rare. Remove the duck from the pan and allow to rest for 5 minutes before thinly slicing on the diagonal.
To assemble, arrange the pancakes on a serving platter. Place some Asian greens in the centre, topped with a slice or two of duck, a pinch of the reserved oriental salt, a dollop of apple ginger jam and shredded spring onion. Dress with a squeeze of lime before serving.
APPLE GINGER JAM:
1 tbsp salted butter
1 large onion, finely diced
1 clove garlic, grated
1 green apple, peeled and grated
1 tbsp ginger, peeled and grated
3 tbsp palm sugar
50ml rice wine vinegar
50ml mirin
100ml soy sauce
PANCAKES:
1 cup plain flour
Pinch of NOMU Sea Salt
1 egg, lightly beaten
2 limes, zested and juiced
375ml extra light coconut milk
DUCK:
3 free range duck breasts
1 tbsp NOMU Oriental Rub
1 tbsp NOMU Sea Salt
TO SERVE:
Mixes baby Asian greens (tatsoi, pak choi, yu choy, mizuna)
4 spring onions, finely shredded
Lime wedges, to serve
For the jam, sauté the onion and garlic in the butter until soft and translucent. Add the rest of the ingredients and mix well. Cook very slowly on a gentle heat until the jam has reduced and thickened. Make extra to store in sterilized jars in the fridge!
For the pancake batter, sift the flour and salt into a mixing bowl. Add the egg, lime zest and juice and whisk well while adding the coconut milk to form a smooth lump-free batter. Lightly grease a non-stick frying pan or crépe pan and place over medium heat. Drizzle the pancake batter into the pan to make mini circles with a lacey ‘cobweb’ pattern in the centre. Leave to cook for 2 minutes until golden before flipping onto the other side. Repeat with the rest of the pancake mixture.
Use a sharp knife to make a criss-cross pattern in the skin of the duck. Pound together the Oriental Rub and salt in a pestle & mortar, keep some aside for serving and rub the rest liberally over the skin side of the duck. Rest the duck breasts for 30 minutes before frying skin side down in a very
hot pan until well browned and crispy. Turn the breasts over and cook for another minute or until medium rare. Remove the duck from the pan and allow to rest for 5 minutes before thinly slicing on the diagonal.
To assemble, arrange the pancakes on a serving platter. Place some Asian greens in the centre, topped with a slice or two of duck, a pinch of the reserved oriental salt, a dollop of apple ginger jam and shredded spring onion. Dress with a squeeze of lime before serving.
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