maltatoday | SUNDAY • 21 FEBRUARY 2021
10
FOOD
Pan roasted
duck breast with
mango slaw
By Chef Daniel Grech / Gourmet Challenge
INSTRUCTIONS
1. Trim the duck, score the skin and re-
move sinew from top.
2. Place duck skin side down on a medi-
um pan and also place the trimmings
and cook slowly until the skin is nice
and crispy.
3. Turn duck and place in 180-degree
oven for 5 minutes and leave to rest
for 10 minutes.
4. For the slaw, grate the carrot, cut the
mango and red cabbage in thin strips,
mix with soy sauce, honey, chopped
coriander and sesame seeds.
5. In the pan of the duck and the trim-
mings, fry the shallots and garlic, add
red wine, sugar, thyme, bay leaf and
star anise and reduce to a syrup.
6. Add the chicken stock and reduce
down again. Once it has a tick consist-
ency, pass through a strainer and add
the cubes of butter for a nice finish! Re
heat the duck for 2 minutes, carve and
serve with the slaw and the sauce.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook @gourmetchallenge
• 4 duck breasts
• 1 red cabbage
• 1 mango
• 1 carrot
• 50ml honey
• 20ml soy sauce
• Sesame seeds
• 2 shallots
• 1 clove garlic
• 1 sprig thyme
• 1 bay leaf
• 150ml wine
• 1 star anise
• 50g sugar
• 150ml chicken stock
• 80g butte
INGREDIENTS
