Paul's duck breast recipe

Greetings fellow food lovers.

Looking at the votes for the top two recipes, I thought it my duty to try the recipes and see what all the excitement is about.

Visit Kristie's Choc Passionfruit Cake and Ange's Orange Choc Cake to see what I think.

I would really love to see several seasonal and or regional dishes around our New Zealand heritage. Can we please have a main course of Central Otago lamb? Asparagus season is upon us. Who has a fantastic dish that features this or other seasonal vegetables?

Well, I must say that I am thrilled that we have so many recipes on the site, but I am still looking out for several more savoury and main course dishes. As per my message last week and to provide additional inspiration, I have provided a really easy duck dish. Although you can’t vote for this one, I urge you to try it.

Duck breast with crushed potato and avocado

Serves 4

Paul’s spice mixture from 'a pinch of salt' cookbook
4 duck breasts, fat scored
3 potatoes, peeled, cooked & smashed
1 avocado, peeled and diced
1 lemon, juiced
1 Tbsp dijon mustard
1 handful chives, finely sliced
¼ cup macadamia nuts, toasted and crushed
½ cup vinaigrette dressing
1 large handful baby rocket leaves
¼ cup vinaigrette dressing

Pat dry the duck breasts and season all over with the spice mixture.
In a large frypan, spray a little oil and place the duck breasts skin side down, turn to medium heat and allow the fat under the skin to render and turn a golden brown. The fat layer will shrink during this process. Flip over to seal for 2 minutes then rest on a cooling rack for 5 minutes.
In a mixing bowl, toss the warm potato pieces with the avocado, lemon, mustard, chives and macadamia nuts. Stir through the ½ cup vinaigrette to combine together.
Place the crushed potato and avocado in a mound on warm plates, place over sliced duck, top with a baby rocket and dress with the remaining vinaigrette.

I am looking forward to seeing even more recipes on the site next week. Thanks to all those who have entered and voted.

Happy cooking,

Paul Jobin