INGREDIENTS
Thai spiced duck breasts
1 tbsp chilli powder
1 ½ tsp ground cumin
1 ½ tsp garlic powder
1 ½ tsp ground ginger
1 tsp ground cloves
1 tsp pepper
½ tsp ground star anise
½ tsp salt flakes
2 duck breasts
Pineapple and herb salad
¼ pineapple, cut into 1 cm dice
1 eschallot, finely chopped
1 small red chilli finely diced,
or to taste
1 tbsp tamarind puree, or to taste
1 tbsp caster sugar, or to taste
2 tbsp lime juice
1 tbsp fish sauce, or to taste
⅓ cup herbs, roughly chopped,
we used coriander, Thai basil and
mint leaves
To serve
1 bunch betel leaves
METHOD
Thai spiced duck breasts
- Combine all the spices and salt in a bowl.
- Generously season the flesh side of duck breasts with some of the spice mix. Do not season the skin. Reserve remaining spice mix for later use.
- Place duck breasts into vacuum sealing bags. Place the bag into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
- Place the bag into a perforated steam container. Place into the combi steam Pro oven and Sous-vide at 55°C for 1 hour.
- Remove the duck from the bag and trim excess skin from the breast. Lightly score the duck’s skin.
- Place the duck breast skin side up on the grilling and roasting insert in the universal tray.
- Change the function to Combi mode: Grill setting 3 + 0% moisture + 10 minutes.
- Place the tray on shelf level 3. Grill for 7 minutes, or until the skin is crisp and the fat has rendered. Rest the duck breast before slicing.
Pineapple and herb salad
- Combine all ingredients in a large bowl. Taste and adjust seasoning with tamarind, sugar and fish sauce.
To serve
- Place the betel leaves on a serving platter, top with a slice of duck and a little of the pineapple and herb salad.
Sprinkle a little of the reserved spice mix, if desired.
Alternative appliance methods
- The skin can also be cooked on medium heat, induction setting 6 for 8 minutes until crisp.
Hints and tips
- This is a great spice mix to use in many other recipes. Try sprinkling your roast chicken with the mix before cooking.
- Our recipes are tested using 20 ml tablespoon measures.
- Betel leaves can be found in some Asian grocers. If unavailable, you can use any other kind of broad leaf, including nasturtium, spinach, or shiso leaves.
- The duck and salad can also be served in Chinese soup spoons as a canapé.
- This recipe was tested in a 45 cm combi steam Pro oven. If you own a 60 cm model, crisp the skin on shelf level 4.
APPLIANCE / FUNCTION
Miele
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