Vanilla glazed duck breast with black rice and quinoa pilaf, sweet chilli and sesame seed tender steam broccoli, caramelized red cabbage and spicy pineapple relish.
Duck is one of my all-time favorites! In this particular dish, I love the combination of tart and sweet with a hint of heat.
- Four (4) duck breasts - score the fat, sear both sides it in a hot pan skin side down until the fat is crispy.
- Set aside
- When ready to assemble the dish, slice duck breast and toss in a hot pan with a pinch of five spice, salt, spring onions and vanilla glaze.
For vanilla glaze -
- Add one cup sugar to two cups water, 150ml rice vinegar and seeds from one vanilla pod. - place on medium heat and reduce to syrupy consistency.
Black rice - Boil till al-dente’
Quinoa – (I love the red one but white is fine)
Toast in oven for 5-10 minutes – (This just adds to the nutty taste) then boil in salted water till cooked but not mushy! (About 15-20 minutes.)
Pilaf - Combine the black rice and quinoa with ½ cup coconut cream, ¼ cup oyster sauce, one table spoon Thai fish sauce and 2 tea spoons palm sugar with one bunch chopped spring onions and coriander.
For the pineapple relish -
- ½ cup palm sugar
- ½ cup water
- 2 red chilies sliced and 2 green chillis sliced,
- 2 tablespoons crushed pineapple
- 4 tablespoons Thai fish sauce
- Juice of two limes
In a sauce pan, slowly bring the palm sugar and water to a boil. Simmer until the mixture starts to caramelize, add the chilies , pineapple, fish sauce and lime juice, cook slowly for further 2 minutes.
For the red cabbage-
- Fry thinly sliced red cabbage in heavy bottom frying pan.
- Add one cup brown sugar (or honey if you prefer.)
- 200ml red wine vinegar.
- One cup water.
- Salt and pepper to taste.
Reduce until caramelized. (The beautiful caramelized amethyst liquid is great to drizzle on your plate as a garnish.)
Blanch tender steam broccoli and toss in a pan with a knob of butter, sweet chilli and toasted sesame seeds.
Assemble all elements of dish and enjoy.
