- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 duck breast, skin on
- black pepper
- 2 tbsp olive oil
- 2 ripe yellow plantains
- 25 g butter
- Grated zest and juice of 1 limes
- 1 shallot, chopped
- 1 red chilli, chopped
- 2 tbsp ginger vinegar
- 1 small bunch of fresh coriander, chopped
- 1 green plantain
- vegetable oil, for deep-frying
1. Preheat the oven to 180°C/Gas 4. Season the duck with salt and freshly ground pepper. Heat 1 tbsp olive oil in a frying pan. Add the duck breasts and fry over medium-high heat for around 10 minutes, browning on both sides. Transfer the duck breasts to a roasting tray. Roast for 8 minutes in the oven. Remove from oven and keep warm.
2. While the duck is roasting prepare the salsa. Cut the yellow plantain in half. Blanch in a large pan of boiling water for 5 minutes; drain, cool, peel and dice.
3. Heat the remaining olive oil and 25g butter in a frying pan. Fry the plantain until golden-brown.
4. Mix the plantain with lime zest and juice, shallot, red chilli, ginger vinegar and fresh coriander. Toss together and set aside.
5. Peel the green plantain and slice across finely. In a deep fat fryer or wok heat the oil until very hot. Add the green plantain slices and fry until golden-brown. Drain on kitchen paper.
6. Serve the roast duck with the plantain salsa and the deep-fried plantain chips.
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