Duck with Papaya and Green Beans Recipe
Ingredients
| Duck breast | 1 | |
| Green beans | 2 Ounce | |
| Papaya | 1 | |
| Red onion | 1⁄2 | |
| Lemon | 1 | |
| Fresh basil | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Szechuan peppercorns | 1 Teaspoon | |
| Chinese 5 spice powder | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 631 Calories from Fat 307
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 5.9 g29.3%
Trans Fat 0 g
Cholesterol 64.2 mg21.4%
Sodium 70.2 mg2.9%
Total Carbohydrates 65 g21.8%
Dietary Fiber 14.5 g58.1%
Sugars 32.7 g
Protein 23 g45.1%
Vitamin A 105.8% Vitamin C 558%
Calcium 17.7% Iron 27.4%
*Based on a 2000 Calorie diet
Directions
Blanche (or in this case, microwave in bag) your green beans. Thinly slice a bit of red onion. Toss all ingredients and sprinkle with a bit of salt and szechuan pepper, olive oil (maybe 1 tsp) and fresh lemon juice (about 1 tsp). Set aside (you’ll serve this at room temp).
Pepper the skin side of the duck, and season the meat side with a sprinkling of the 5-spice powder and peppercorns. Place in a small skillet, skin side down, over medium-low heat. Cook for about 13-15 minutes, or until skin is nice and crispy and most of the fat has been rendered.
Pick up with tongs, sear sides by holding to the pan for 10-15 seconds, then flip skin-side-up, and finish cooking for about 3 minutes. Take duck off the heat and let it rest, like a steak, for a few minutes. It will be medium in the middle.
Meanwhile, tear up a few leaves of basil and add to the salad. After the duck has rested, slice on a bias, and plate on top of the salad.
Chef
