Duck Breast Cutlet with Fruit Salad Recipe
Duck Breast Cutlet with Fruit Salad Recipes
1 tbsp oil
papaya and pomelo
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.
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