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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.