4 duck breast meat - skin left on skinless fine canned (but skin-on is )
1 to 5 chilies red finely chopped
1 small piece ginger grated
1 garlic clove crushed
1 tbsp soya sauce
1 small honey
1 juice of lime
1 small pineapple cored peeled quartered
2 shallots finely sliced into rings
3 handfuls bean sprouts boiling drained
1 to 5 chilies red finely sliced
1 small piece ginger cut into matchsticks
1 small handful cilantro leaves
1 small handful mint leaves
Equipment
knife
rolling pin
meat tenderizer
Directions
Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but dont cut all the way through.
Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.
Mix the chilli, ginger, garlic, soy sauce, honey and lime juice.
Place the duck in a flat dish and pour over the chilli mix, making sure its completely coated its now ready to cook. Unlike other marinades, theres no need to leave it as the duck meat will cure in the marinade and become pappy.
To make the salad, use a sharp knife to shave the pineapple into wide strips.
Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side the idea is that the salad dressing mixes with the juices from the duck as it rests.
