Smoked duck breast and mandarin relish

Name: Smoked duck breast and mandarin relish
Cook time: 25 min
Total time: 25 min
Ingredients: 200 gram mandarin, peeled and deseeded; 10 gram fresh ginger, peeled and thinly sliced; 60 gram eschalots, thinly sliced; 1/4 cup (60 millilitres) rice wine vinegar; 1 dried bay leaf

www.womensweeklyfood.com.au

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Cook Time: 25 minutes

Total: 25 minutes

Ingredients

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200 gram mandarin, peeled and deseeded10 gram fresh ginger, peeled and thinly sliced60 gram eschalots, thinly sliced1/4 cup (60 millilitres) rice wine vinegar1 dried bay leaf

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Instructions

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Step 1

In a small saucepan, bring ginger, eschalot, vinegar, bay leaf, cinnamon and star anise to the boil over high heat. Cover with a lid and reduce heat to low. Cook, stirring occasionally, 15 minutes or until eschalot is soft and liquid has reduced. Cover and remove from heat; stand 15 minutes. Discard bay leaf, cinnamon and star anise and use a stick or bar blender to make a chunky paste.

Step 2

Meanwhile, make croutons. Preheat oven to 180°C/160°C fan-forced). Slice 24 thin rounds from baguette and lay on a baking tray. Drizzle with a little olive oil and season. Bake until golden and crisp, about 10 mins.

Step 3

Place duck breast skin-side down in a frypan and cook over a gentle heat until skin is crisp and some of the fat has rendered. Remove from pan and slice thinly.

Step 4

To serve, top croutons with 1 slice of duck and a spoonful of relish. Garnish with coriander.