Mango, cucumber, spring onion, and capsicum wrapped with hoisin and coriander layered duck combine the perfect mix of flavours in this fresh recipe.
INGREDIENTS
2 single duck breasts
1 ripe mango, peeled
1/3 small telegraph cucumber
2 spring onions
1⁄2 a red capsicum
3 tablespoons hoisin sauce
coriander leaves
sea salt and freshly ground pepper
METHOD
Season both sides of the duck breasts.
Heat a sauté pan over a medium heat with a little olive oil. Cook the duck, skin side down, for 6 minutes until a dark golden colour. Turn over and cook for a further 3-4 minutes for medium rare meat. The cooking time will depend on the thickness of the breasts. Drain on kitchen towels.
Slice the mango, cucumber, spring onions and capsicum into thin julienne strips.
To assemble: Slice the duck thinly on the diagonal to give you 12-14 slices from each breast.
Spread one side of each slice with a little hoisin sauce. Place a coriander leaf on one end and top with a few pieces each of mango, cucumber, spring onions and capsicum. Roll up and place seam side down on a serving platter. Garnish with extra coriander. Makes about 24 wraps.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.