Duck breasts in spices with peach and chili salad
4 servings
35 minutes
Duck breasts with spices and a salad of peaches and chili is an exquisite dish of Chinese cuisine that combines the tenderness of duck meat with vibrant fruity notes. The aroma of coriander and black pepper enriches the flavor of the breasts, adding spiciness, while grilling makes the skin crispy and golden. The salad of ripe peaches, lime, fresh mint, and spicy chili provides a refreshing contrast that highlights the depth of meaty tones. This dish is suitable for both festive dinners and gastronomic experiments where the sweetness of fruits, spiciness of pepper, and richness of duck meat come together. It pairs wonderfully with light white wine or jasmine tea, creating a harmony of flavors and aromas.
1
Dip the peaches in boiling water for 5 seconds, then immediately into ice water. Peel the skin and cut in half, remove the pit, and cut each half into 8 pieces. Cut the lime, carefully separating only the flesh segments.
- Peaches: 6 pieces
- Lime: 1 piece
2
Mix peaches with lime, lime juice, olive oil, crushed chili, and mint, and lightly sprinkle with black pepper.
- Lime: 1 piece
- Lime juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Red chili pepper: 1 piece
- Fresh mint: 2 tablespoons
- Ground black pepper: to taste
3
Clean the duck breasts of excess fat and rub with coriander.
- Duck breast: 4 pieces
- Ground coriander: 2 teaspoons
4
Preheat the grill and cook the meat for 4 minutes or until the skin is golden, flip and cook for another 4 minutes. Flip again and cook for 1 minute to make the skin crispy. Transfer to a warm place and let it rest for 10 minutes.
5
Cut each chicken breast into 4 diagonal pieces and serve with salad and lime wedges.
- Lime: 1 piece
