I adore a succulent duck breast cooked with a crisp, tasty skin on it. Yet achieving this in the Big Green Egg has proven less effective than the kitchen … until now. I found a way of getting that delicious, crispy skin using the Egg, whilst at the same time cooking a rich and complimentary mushroom side. It’s a simply trick, you just need a cast iron skillet. And a spirit level.
To celebrate a fantastic holiday in the USA (which is also why I didn’t post much in September), I wanted to cook something a bit different to what we’d enjoyed in the States. In a “root around the pantry and find what’s available” moment, along with inspiration from fashion guru Gok Wan, some delicious duck breast with plum and tamarind sauce was served …
I’m a sucker for delicious duck dishes, especially ones with a sauce and an Asian twist. This sous vide Asian duck breast, with really crispy skin, is up there in my favourites. The rich sauce pairs perfectly with moist duck and sesame-infused vegetables.
It’s also a perfect match for a good Pinot Noir.
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