Name: Marinated duck with peppered strawberries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Marinated duck; 3/4 cup (225g) rock salt; 3/4 cup (165g) firmly packed light brown sugar; 2 tablespoon sichuan pepper; 4 x 220 grams duck breasts; 70 gram baby rocket leaves; Peppered strawberries; 250 gram strawberries, hulled, halved; 1/2 teaspoon each ground white pepper and finely cracked black pepper; 1/4 cup (60ml) olive oil; 1 1/2 cup (225g) cherries, seeded, halved; 2 tablespoon balsamic vinegar; 1 tablespoon finely grated orange rind; 2 tablespoon orange juice; 2 shallots (50g), chopped finely

Ingredients

Marinated duck

3/4 cup (225g) rock salt

3/4 cup (165g) firmly packed light brown sugar

2 tablespoon sichuan pepper

4 x 220 grams duck breasts

70 gram baby rocket leaves

Peppered strawberries

250 gram strawberries, hulled, halved

1/2 teaspoon each ground white pepper and finely cracked black pepper

1/4 cup (60ml) olive oil

1 1/2 cup (225g) cherries, seeded, halved

2 tablespoon balsamic vinegar

1 tablespoon finely grated orange rind

2 tablespoon orange juice

2 shallots (50g), chopped finely

Method

1.Combine rock salt, sugar and pepper in large bowl, add duck breasts; turn to coat. Cover; refrigerate 3 hours.

2.Brush off marinade; pat duck dry with absorbent paper. Place duck, skin-side down, in lightly oiled heated large frying pan; cook, over low heat, about 20 minutes or until skin is browned. Turn duck; cook about 4 minutes or until cooked to your liking. Remove duck from pan, cover loosely with foil; stand 10 minutes before slicing thickly.

3.Meanwhile, make peppered strawberries. Combine berries, peppers and 1 tablespoon of the oil in medium bowl. Cook strawberry mixture on heated grill plate (or grill or barbecue) for 30 seconds. Transfer to medium bowl; cool. Stir in cherries, vinegar, rind, juice, shallot and remaining oil.

4.Serve duck on rocket with strawberries.

Duck breasts are available from poultry shops and some butcher shops.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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