Duck with apple and water chestnut salad

April 12, 2013 (Last Updated: January 11, 2019)

TO DRINK: Go for a rich yet delicate red wine, ripe enough to match the sweetness of the dish. Graham Beck The Old Road Pinotage will work.

Print Recipe

Duck with apple and water chestnut salad

Serves: 6
Cooking Time: 1 hour 15 mins

Ingredients

  • DUCK
  • 2 x 250g – 300g duck breasts
  • 60ml (¼ cup) soy sauce
  • 60ml (¼ cup) extra virgin olive oil
  • 30ml (2 tbsp) sake
  • 10ml (2 tsp) honey
  • DRESSING
  • 22,5ml (1½ tbsp) soy sauce
  • 30ml (2 tbsp) rice wine vinegar
  • 30ml (2 tbsp) sake
  • 30ml (2 tbsp) mirin
  • SALAD
  • 300g Granny Smith apples, cut into 5mm thick slices
  • 100g water chestnuts, sliced
  • 200g cress (use alfalfa, soy or shiso)
  • 60ml (¼ cup) peanut oil

Instructions

1

Preheat the grill to high.

2

For the duck, combine all the ingredients in a bowl. Cover with plastic wrap and chill for at least 30 minutes.

3

For the dressing, combine all the ingredients in a small saucepan and simmer over a low heat for 5 – 7 minutes. Cool and set aside until needed.

4

Grill the duck to medium rare, about 5 minutes. Baste it with the marinade in the last minute of cooking.

5

For the salad, combine all the ingredients in a bowl and toss through the dressing. Cover with plastic wrap and chill until needed.

6

To serve, divide the salad between serving plates. Slice the duck, and arrange a few slices on the salad. Serve at room temperature.

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April 12, 2013 (Last Updated: January 11, 2019) By
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