Ginger duck with watercress

This is a good way to cook up the duck breasts and makes a nice change from venison or beef


2 duck breasts
4 tablespoons of fish sauce
juice of a lime
juice of an orange
2 chilli peppers or a dash of chilli flakes (chilli in a bottle is also bloody good)
2 cm piece of fresh grated ginger root
A dash of sesame oil
sprinkle of sesame seeds
A good handful of watercress
A carrot or 2 peeled lengthwise with a potato peeler


Grill or fry the duck breast on a hot pan- skin side down if not removed (much better to have the skin on, criss cross scour the skin) until blood starts to show on the uncooked side the turn it over for a few minutes. Be careful not to overcook it.

Let it rest for 10 minutes and mix the fish sauce, lime and orange juice,sesame oil, chilli and grated ginger and peeled carrots in a bowl.
Add the juices from the pan then carve the meat into thin slices. Toss the sliced duck with the other ingredients and serve on watercress that has been quickly dipped in hot water or fresh if you prefer.

You can use raw lettuce instead of the watercress or mix it up with whole pea’s and raw chopped capsicums, spring onions etc…

A serving of Jasmine rice on the side is a good idea


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