RECIPE: Maranda Engelbrecht
duck breasts 2
sea salt and freshly ground black pepper
chicory 2 heads, halved
Asian greens or Tenderstem broccoli 200 g
wasabi paste ½ t
ginger juice, made from grated ginger 1 t coconut cream
½ cup fresh coconut shavings, toasted, to garnish (optional)
For the five-spice powder:
star anise 5
fennel seeds 1 T
Szechuan peppercorns 1 T
cloves 2 t
ground cassia 1 t
cinnamon 1 t
1 To make the five-spice powder, grind all the spices to a fine powder then pass through a fine-meshed sieve.
2 Rub each duck breast on both sides with the five-spice powder. Quickly sear on both sides in
a warm pan, then turn down the heat and fry for another 5 minutes, skin side down. Remove
the breasts from the pan, season and set aside to keep warm.
3 Heat the same pan (without removing the residual juices). Quickly sear the chicory halves, sliced side down. Steam the greens or broccoli then season lightly.
4 Add the wasabi paste and ginger juice to the coconut cream. Plate the greens or broccoli then top with the chicory and sliced duck. Drizzle with the wasabi-ginger coconut cream and garnish with coconut shavings, if using.