Best Mint Chilli Gressingham Duck Recipes

GREEN DUCK CHILI

Green Duck Chili image

Provided by Food Network

Time 1h40m

Yield 1 gallon

Number Of Ingredients 26

Ingredients

1 (5 to 6-pound) duck
1/4 cup canola oil
1 pound ground pork
1 tablespoon finely chopped garlic
7 tablespoons Jan's Special spice, recipe follows
1/4 cup masa harina
1/2 cup all-purpose flour
1/2 cup beer
1 onion, finely chopped
1 red pepper, finely chopped
3 poblano chiles, finely chopped
1 jalapeno, minced
4 cups chicken stock
1 (4-ounce) can green chiles, chopped
2 corn tortillas, fried crisp or 8 tortilla chips
Kosher salt
2 tablespoons chopped cilantro leaves
3 tablespoons lime juice
1/2 cup sliced scallions, for garnish
1/2 cup sour cream, for garnish
1 tablespoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper

Steps:

Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.
Crumble the tortillas or corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duck is tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving.
Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream.
Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices.

VIETNAMESE GRESSINGHAM DUCK

Vietnamese Gressingham Duck image

Roast Gressingham Duck Breasts with a Vietnamese noodle and mango salad

Provided by gressingham

Time 25m

Yield Serves 2

Number Of Ingredients 16

Ingredients

2 Gressingham Duck breasts
Pinch of salt
200g rice noodles
4 spring onions, finely sliced into rings
1 ripe mango, diced approx 1cm
1 finely diced red pepper
Small sprig of coriander, leaves removed
Small sprig of mint, leaves removed
5 tbsp fish sauce
1 tbsp rice vinegar
Juice of 2 limes, plus a few lime wedges to garnish
2 tbsp caster sugar
1 red chilli, finely chopped
1 tsp garlic, finely chopped
2 tbsp water
1 tsp sesame oil

Steps:

Preparing the dressing
Combine and mix all of the ingredients in a bowl and set aside.
Cooking the noodles
Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
Preparing the salad
Combine and mix all of the salad ingredients, minus the noodles, lime wedges and coriander, in a bowl and set aside.
Preparing and cooking the duck
Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven and leave to rest for five minutes.
Putting everything together
Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.