Epicure - - AT HOME WITH -

Serves 6 to 8

Prep time 30 min­utes

2 pieces of duck breast 1 ripe mango

1 pack mixed leaf salad


3 stalks of lemon­grass 1 red chilli 50ml grape­seed oil 1 tsp honey juice of 4 limes

2 tsp soya sauce


1 tsp se­same seeds toasted 2 tbsp co­rian­der leaves, torn 2 tbsp Thai basil, torn

•In­fuse the oil with smashed lemon­grass and chill­ies overnight. Strain through a fine sieve. Com­bine the strained oil with honey, lime juice, salt, and soya sauce and whisk till blended. •Grill the duck breast 10 min­utes on each side to give a pink cut of duck. Rest for 10mins and slice thinly. Pare off mango skin and slice man­goes.

•Ar­range the sliced mango and duck on the salad leaves, pour the lemon grass dress­ing and gar­nish with se­same, co­rian­der and Thai basil.

Duck Salad with Lemon­grass

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