Barbecued chilli duck & pineapple salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 duck breastsskinless if you can find them (but skin-on is fine)
- 1 red chillifinely chopped
- small piece gingergrated
- 1 garlic clovecrushed
- 1 tbsp soy sauce
- small drizzle honey
- juice 1 lime
For the salad
- 1 small pineapplequartered, peeled and cored
- 2 shallotsfinely sliced into rings
- 3 handfuls beansproutsblanched in boiling water and drained
- 1 red chillifinely sliced
- small piece gingercut into matchsticks
- small handful corianderleaves
- small handful mint
- juice 1 lime
Nutrition: per serving
- kcal283
- fat3g
- saturates1g
- carbs21g
- sugars19g
- fibre2g
- protein45g
- salt1.2glow
Method
step 1
Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don’t cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.
step 2
Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it’s completely coated – it’s now ready to cook. Unlike other marinades, there’s no need to leave it as the duck meat will ‘cure’ in the marinade and become pappy.
step 3
To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side – the idea is that the salad dressing mixes with the juices from the duck as it rests.
