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Ready in 60 minutes
Trim any excess fat from the duck breasts, slice limes into circles and quarter 2 chilli’s, and de-seed.
Place one duck breast skin side down on the bench. Layer sliced limes on the flesh of the duck breast then layer the chilli on top. Season with salt and pepper.
Layer remaining slices of limes on top of the chilli and drizzle with peanut oil.
Finish by placing another duck breast on top, then tie together with butcher twine, and wrap in cling film.
You are left with a duck breast sandwich with lime and chilli in the centre. Repeat with the remaining two duck breasts.
Allow to marinate no longer than 6 hours.
Heat fry pan on a medium to high heat, add ¼ teaspoon of peanut oil and ¼ teaspoon of vegetable oil.
Season duck breast lightly with salt and fresh cracked pepper and place in hot pan colour till light brown on both sides then place in the oven at 180 degrees. Cook duck breast until medium-rare which should take approximately 20-25 minutes.
Once cooked allow duck to rest in a warm place for at least 10 minutes.
Spicy Herb Salad
Slice snow pea shoots, red onions, and chillis.
Mix them together in a bowl add fresh picked coriander, chervil, fat leaf parsley, and chive batons.
Allow herbs to sit on top of onion and chilli mix until ready to serve. Then toss together at the last minute.
Add brown sugar and fish sauce to a pan. Heat until the sugar has dissolved then add tamarind water and lime juice to finish the dressing.
Slice duck breast thinly and place 3 pieces in the centre on each plate. Dress lightly with tamarind dressing then place a small amount of the spicy salad on top repeat this twice on each plate and finish with a good drizzle of the tamarind dressing.
Millton Riverpoint Vineyard 2010
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