Sesame and soy duck fillets and green papaya salad
Green papaya is a used extensively in Thai and South East Asian cooking where it is traditionally served as a refreshing salad. The slightly tart quality of the fruit absorbs the sweet salty dressing perfectly, a perfect foil to the richly flavoued duck.
4 x 200 g duck breast fillets
1 tbs soy sauce
1 tbs fish sauce
2 tsp caster sugar
1 tsp sesame oil
750 g green papaya, peeled, halved and seeded
2 Lebanese cucumbers, thinly sliced
1/2 bunch each fresh Thai basil, coriander and mint
125 g grape cherry tomatoes, halved
4 tbs dry roasted peanuts, finely chopped
3 tbs fish sauce
3 tbs caster sugar
2 1/2 tbs fresh lime juice
2 small red chillies, thinly sliced and seeded if wished
Thai crispy fried shallots, to garnish
Marinate the duck. Combine the marinade ingredients in a bowl. Score the skin of each duck breast several times with a sharp knife, add to the marinade, cover with cling wrap and chill for 4 hours.
Preheat the oven to 200c. Remove the duck from the marinade and rub dry with kitchen paper, sprinkle the skin with sea salt. Heat a heavy based ovenproof frying pan and sear the duck skin down form 1 minute until golden. Turn the duck breast oven, transfer to the oven and roast for 8-10 minutes until cooked through. Remove from the oven and rest for 5 minutes.
Meanwhile, thinly slice the papaya and cut into long thin strips or julienne. Place in a bowl and add the cucumber, herbs and cherry tomatoes. Whisk together the fish sauce, sugar and lime juice until the sugar is dissolved and stir in the chillies.
Thinly slice the duck breast and add to the salad with the dressing. Toss well, divide between plates and serve scattered with the peanuts and the fried shallots.