Ingredients 4 duck breasts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
For Marinade 3 tbsp kecap manis
1 tbsp mirin
1 tsp sesame oil
For Salad 1 green apple
1 red apple
1 fennel bulb
200g pitted cherries
Vinaigrette 1 tsp salt
30g caster sugar
½ cup red wine vinegar
½ cup grape seed oil
Wash and pat the duck breasts dry then cut slits on the skin and rub with salt, pepper and sugar. Place in the fridge uncovered for 4 hours or overnight.
Heat oil in a frying pan on high heat. Cook the duck breasts skin side down for 3-4 minutes until brown and crispy.
Pre-heat oven to 225°C fan-forced.
Combine marinade ingredients in a bowl. Dip the duck meat into the marinade. Place duck, skin side up on oven tray lined with baking paper. Place in oven on shelf position 2 and roast for 15 minutes or until cooked to your liking.
Make the dressing by mixing salt, sugar and vinegar until dissolved and slowly add the oil to make an emulsion.
To make the salad, julienne the apples and fennel then mix together with the pitted cherries.
Rest duck for 5-10 minutes. Serve the duck thinly sliced and arrange on serving plates with vinaigrette dressed salad.