A superhealthy, 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
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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.
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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.
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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.