December
is a month filled with lots of festive celebrations as well as anticipation for
the coming New Year. It’s also a great month to have parties or whip up special
meals for family or friends. I always try to make something out of the norm and
would try to find special ingredients that I love but only indulge in special
occasions.
This
round, I was going to a potluck party at a friend’s house and decided to make a
Smoked Duck Breast with Rocket Salad
dressed with LINGHAM’s Chili Orange Sauce.
Smoked duck breast is now easily available in most major supermarkets in the
frozen section. It is a bit on the pricey side so I do treat myself with this
yummy premium ingredient once in a while. Besides, it’s easy to prepare and
always makes a great crowd pleaser at parties.
This
recipe practically takes less than half hour to make and clean up before
getting dolled up to head to the party. It is great served at room temperature or
chilled. Sauce can be poured on just before serving.
What
makes this dish unique is the pairing of fruity sweet and spicy dressing with
the savory and smoky duck breast. I used rocket leaves to give the dish a
bitter and peppery edge but you can use normal mixed greens if you don’t like
rocket leaves. The rest of the ingredients for the salad is really up to what
you like to be honest.
If
you cannot find smoked duck breast, you can use smoked salmon, chicken breast
or even steak to replace but these will work with the sweet and spicy dressing
made with my favorite LINGHAM’s Chili
Sauce. Hope you enjoy this and here’s to ushering in a brand New Year!
SMOKED
DUCK WITH LINGHAM’S CHILI ORANGE Sauce
Ingredients
2 Smoked Duck Breasts
2 Oranges
2 tbsp LINGHAM’s Chili Sauce
2 tbsp Apricot jam
1 tbsp Olive Oil
1 tbsp Sesame Seed (toasted)
1 Bell Pepper
200gm Rocket leaves or mixed greens
some Cherry Tomatoes
some Cilantro (optional)
Method
Prepare side salad by
mixing rocket leaves, sliced bell peppers, cut cherry tomatoes and picked
cilantro.
Cut up 1 orange into
segments and placed on rocket salad.
Heat up pan on low heat
and add in smoked duck breast, skin side down.
Slowly render duck fat
and crisp it up till golden brown for about 2 to 3 mins.
Flip over the duck and
cook the meat side for 1 min.
Remove smoked duck to a
plate and pour out the duck fat oil from pan.
Heat up the pan again on
low heat.
Add in apricot jam,
LINGHAM’s Chili Sauce and squeeze in 1 orange juice.
Mix well and let it come
to a gentle boil to thicken up the dressing.
Turn off heat and add in
olive oil and sesame seed.
Slice up smoked duck
breast and place with rocket salad.
Drizzle LINGHAM Chili
Orange dressing over smoked duck and rocket salad, serve.
Extra
Notes and Tips
- Substitute smoked duck breast with grilled chicken, steak or even smoked salmon
- Try different range of LINGAM’s Chili Sauce – Original, Thai, Sriracha, Extra Hot
- Serve with your favorite ingredients for salad
