Barbecued chilli duck and pineapple salad
PREP: 20 MINS
COOK: 8 MINS
EASY SERVES 4
A super healthy, low-fat recipe that’s ideal for barbecue entertaining
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
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.
Method
-
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.
-
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.
-
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.
