duck with vegetable salsa

Chu’s Duck with Vegetable Salsa

I’ve had a long time love for duck, its sweetness, that sight of awesomeness. Well, I don’t know if I am the only one that likes it that much. Let me touch a little on it’s nutrition fact, like other types of poultry it is a good source of vitamin B6 & B12, iron, zinc, protein, calcium and selenium. 140g contains 472 calories, 83mg sodium, 286mg potassium, monounsaturated fat 18g, polyunsaturated fat 5g.

A salsa is a combination or mixture of fruits or vegetables dice with different flavours, and has to be fresh. There are heated and cold versions, but in this recipes I’ll be making a cold salsa.

[recipe title=”Chu’s Duck with Vegetable Salsa” servings=”2-3″ time=”45 minutes” image=””]
Vegetable Salsa

  • 1 small red pepper, seeded and diced
  • 1 small green pepper, seeded and diced
  • 50g onion, diced
  • 1 green onion, diced
  • 3 tbls vinegar/lime juice
  • 1 tsp garlic, blended
  • 1 medium tomato, seeded and diced
  • 2 tbsp sugar
  • 1/2 tsp salt
  • Black pepper, ground

[/recipe-ingredients][recipe-directions Salsa]
1. Combine peppers, onion, tomato, garlic. Add lemon juice
2. Season with salt, pepper and sugar
3. Refrigerate for 20 – 30 to in-cooperate the flavours and create harmony

For the Duck
I like to cook my duck breast without oil, because of the fat content, I place the presentation on the pan on low heat first to slowly extract the oil before turning to high heat. For a better taste, season and set aside for at least 10 minutes.

1. Season duck with salt and black pepper
2. Heat pan, place duck on pan. Allow to cook until the oil is extracted. Turn over and cook for 5 minutes
3. Allow to cool down

Serve duck with salsa and berry dressing

[recipe title=”Berry Dressing” time=”20 minutes” ]

  • 250ml red wine, optional
  • 500g mixed berries
  • 1/2 tsp lemon juice
  • 600ml stock
  • 200ml balsamic vinegar
  • 1 sprig rosemary
  • 3 tbsps brown sugar
  • 1 tablespoon unsalted butter

1. Add wine and vinegar into a pot. Cook until reduced by half
2. Add in stock, lemon juice and reduce by half again
3. Then add sugar, rosemary and berries. Cook for 3 minutes
4. Blend. Strain
5. Whisk in butter o give a glossy texture
6. Allow to cool

Alternative version of the dish on plate

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