My go-to after work meal when Ian and I were living in Beijing, and we could buy duck breasts in the frozen food section for next to nothing.
Ingredients (Serves 2)
Crushed coriander seeds
Dried red chilli
Black pepper corn
Twice Baked Potato
One large potato
Crushed coriander seed
Salt, cracked black pepper, paprika
Method (For the Duck Breast)
- Crush coriander, half a dried red chili, cumin and black peppercorns in mortar and pestle
- Score the fat on the duck breast
- Marinade the duck breast in coriander, chili, black peppercorn, cumin, salt, turmeric, paprika and bay leaves (you can stick the bay leaves in the scored portion of the duck fat)
- Put duck breast into pan when cold (no oil in pan). Heat the pan and let the duck cook in the pan until medium rare, approx. 3-4 min on each side or until thermometer reads 55C.
- Let duck rest for a few minutes before slicing.
- Slice and serve on top of potato half with fresh coriander and lemon juice on top.
Method (For the Twice Baked Potato)
- Heat the oven
- Cut large potato in half, coat in olive oil on both sides and season with smoked salt on both sides
- Roast potato halves in oven for approx. 20 min on each side, or until potato meat is tender
- Take potato out of the oven and spoon the meat out into a bowl, leaving some potao round the edges to keep skin from breaking
- Mix plain yogurt, paprika, crushed coriander, salt, pepper and dill in with the potato meat
- Spoon mixture back into the potato skins and let it bake for another 5-10min
Serve the potato and duck with a fresh green salad dressed simply with olive oil, lemon juice, mustard, salt and pepper