Crispy Skin Duck with Mango Chilli Crunch Salad
Duck breast is one of those ingredients that feels restaurant-worthy, yet it’s surprisingly simple to cook at home. When cooked correctly, the skin becomes beautifully crisp and golden while the meat stays tender, juicy and full of flavour.
The rich, savoury duck pairs perfectly with this vibrant mango chilli dressing. Sweet mango, zesty lime and fresh chilli create a dressing that’s bright, punchy and slightly spicy, cutting through the richness of the duck beautifully. Combined with crunchy cabbage, juicy tomatoes, sweet pear and fresh herbs, this salad is packed with texture, colour and flavour.
Best of all, it’s on the table in under 30 minutes, making it perfect for an easy weeknight dinner that still feels a little bit special.
Ingredients:
Duck
- 2 duck breasts, skin on (approximately 200-220g each)
- Salt and freshly cracked black pepper
Mango Chilli Crunch Salad
- 1/2 red cabbage, finely sliced
- 1 pear, finely julienned
- 2 tbsp coriander, roughly chopped
- 3 scallions, finely sliced
- 1/2 red onion, finely sliced
- 1 punnet cherry tomatoes, halved
- Salt and pepper, to taste
Mango Chilli Dressing
- 1 cup frozen mango
- Juice of 2 limes
- 2 tbsp maple syrup
- 3 long red chillies, roughly chopped
- Salt and pepper, to taste
- 1/2 cup macadamia oil or extra virgin olive oil
To Serve
- Extra lime wedges
- Fresh coriander leaves
Method :
Prepare the Duck
- Remove the duck breasts from the refrigerator 20 minutes before cooking. Using a sharp knife, carefully score the skin in a criss-cross pattern, taking care not to cut into the meat.
- Pat the skin dry thoroughly with paper towel. This step is essential for achieving beautifully crisp skin.
- Season generously with salt and freshly cracked black pepper.
- Place the duck breasts skin-side down into a cold ovenproof skillet or frying pan. Starting in a cold pan allows the fat to render slowly, resulting in crispier skin.
- Place a small weight or another pan on top of the duck breasts to encourage even contact with the pan.
- Turn the heat to low-medium and cook for approximately 10 minutes, allowing the duck fat to slowly render and the skin to become deep golden and crisp.
- Carefully remove any excess rendered duck fat from the pan as needed, reserving it for roasting vegetables or potatoes another day.
- Flip the duck breasts and cook for a further 2 minutes on the flesh side.
- Transfer the pan to a preheated 190°C oven and cook for a further 3-5 minutes, depending on the size of the duck breasts and your preferred doneness.
- Remove from the oven and rest for at least 10 minutes before slicing.
Make the Mango Chilli Dressing
- While the duck is cooking, place the mango, lime juice, maple syrup, chilli, salt and pepper into a blender.
- Blend until smooth.
- With the motor running, slowly drizzle in the oil until the dressing becomes smooth, glossy and fully emulsified.
- Taste and adjust seasoning as needed. Add extra chilli if you enjoy more heat.
Assemble the Salad
- Combine the cabbage, pear, coriander, scallions, red onion and cherry tomatoes in a large bowl.
- Season lightly with salt and pepper.
- Drizzle over the mango chilli dressing and toss until evenly coated.
To Serve
- Arrange the salad onto serving plates or a platter.
- Slice the rested duck breast and place over the top.
- Finish with fresh coriander, an extra squeeze of lime and a final drizzle of dressing.
Gregson’s Tip
Don’t throw away the rendered duck fat. It’s liquid gold in the kitchen and perfect for roasting potatoes, vegetables or even adding extra flavour to a weeknight fried rice.
