Duck Breast Cutlet with Fruit Salad Recipe

Duck Breast Cutlet with Fruit Salad Recipes

Ingredients :

1 (300g) duck breast

50g plain flour

1 tbsp cornflour

1/2 tsp baking powder

75ml water

1 tbsp oil


Fresh Fruit Salad

200g papaya and pomelo

3 Thai vinegar

1 tbsp fish gravy

1 tsp sugar

Method :

Season duck breast with salt and pepper. Leave it for 10 minutes. Sieve plain flour, cornflour and baking powder together. Stir in water and oil to make a smooth batter. Coat duck breast lightly with cornflour. Then dip it in batter. Deep fry in medium hot oil until done and golden. Drain excess oil. Let it slit for 10 minutes.

Shred papaya. Peel the pomelo and break the pulp into bite size pieces. Crush Thai red chilies with vinegar, fish gravy and sugar. Mix the sauce with papaya and peeled pomelo pulp. Slice duck breast. Serve with fruit salad on the side. Choose unripe papaya for this recipe to give a more zesty taste and crunchy texture. Both grating it thick or shredding them fine work well in this recipe.

Serves 4-6

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