Friday - - Food -

Prep time 10 mins Cook time 20 mins Serves 4 2 large duck breasts, with skin, trimmed of ex­cess fat Sun­flower oil ½ small Can­taloupe melon 1 large av­o­cado, halved, pit­ted, peeled and cut into cubes 1 or­ange, zest pared and thinly sliced Pre­heat a grid­dle pan to a moderately hot tem­per­a­ture. Score the skin side of the duck breasts in a criss-cross pat­tern us­ing the tip of a sharp knife. Rub both sides with salt and pep­per. Brush the grid­dle pan with a lit­tle sun­flower oil. Driz­zle the duck breasts with about 1 tbsp oil be­fore plac­ing onto the pan, skin sides fac­ing down. Grill for about 6-8 min­utes un­til the skins are gold­en­brown and charred be­fore turn­ing and cook­ing for a fur­ther 4-6 min­utes un­til firm to the touch with a lit­tle spring when pressed. Re­move from the grill and wrap loosely in alu­minium foil. Scoop out at least eight balls from the melon with a melon baller. Trim two sides of the balls flat with a sharp knife to cre­ate puck shapes. Brush the melon with a lit­tle oil be­fore grilling on the grid­dle pan un­til charred on both sides, about 2-3 min­utes. Re­move from the grill and set aside to rest. Cut the duck into thin slices and present on plates with the melon and av­o­cado. Spoon over any duck juices from the foil and gar­nish with or­ange zest be­fore serv­ing.

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