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Asian style duck breast & Crispy noodle salad |
Try to follow or simply visist Downtown restaurant at the InterContinental Warszawa. Eric Fettke, the new Executive Chef of the hotel is just about to add the dish to the new menu.
Duck Breast
Marinade
100ml Hoisan Sauce
50ml Honey
30ml Fish Sauce
2 Limes, zest and juice
2 Chillies seeded and chopped
1 Inch fresh ginger chopped
3 Cloves garlic finely chopped
50g Chopped coriander
50ml Heinz tomato ketchup
3 Star Anise
2 Cinnamon sticks
6 Cardamom pods
1 Cup Water
Duck Breasts
6 Whole duck breast
Drained on paper towel skin scored and seasoned with salt and pepper
Cook the ingredients for the marinade until well combined, allow to simmer for 2 minutes to let all the flavour combine.
Cool and marinade the breasts for 30 minutes.
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Drain the duck breasts from the marinade, sear on a hot grill until
brown on both sides and cook in the oven at 160 degrees for 10 minutes.
Remove from the oven, place onto a clean tray and cover with tin foil
allowing the breasts to rest for at least 10 minutes until cool.
Crispy Noodle Salad
500 g Chinese egg noodles
1 Small bunch coriander leaves broken off in whole pieces
1 Red chilli, seeded and sliced
A little of the marinade, re cooked and slightly cooled
1 Red pepper finely sliced
1 Red onion finely sliced
10 Mange tout finely sliced
250g Chopped Chinese cabbage
Fresh radish sprouts
1 Bunch red radishes finely sliced
Cook the noodles as recommened by the manufacturer on the packet, drain
and cool under running water. Pat dry and deep fry until crispy, do not
fry all the noodles at the same time otherwise they will not seperate..
To serve, slice the duck breast, mix the noodles and the marinade together and assemble the plate.
If you wish to find-out more Eric's culinary secretas re-visit the Food
& Drink section in two or three weeks and discover the world of
mushrooms! |
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