- Four (4) duck breasts – score the fat, sear both sides it in a hot pan skin side down until the fat is crispy.
- Set aside
- When ready to assemble the dish, slice duck breast and toss in a hot pan with a pinch of five spice, salt, spring onions and vanilla glaze.
For vanilla glaze -
- Add one cup sugar to two cups water, 150ml rice vinegar and seeds from one vanilla pod. – place on medium heat and reduce to syrupy consistency.
Black rice – Boil till al-dente’
Quinoa – (I love the red one but white is fine) Toast in oven for 5-10 minutes – (This just adds to the nutty taste) then boil in salted water till cooked but not mushy! (About 15-20 minutes.)
Pilaf – Combine the black rice and quinoa with ½ cup coconut cream, ¼ cup oyster sauce, one table spoon Thai fish sauce and 2 tea spoons palm sugar with one bunch chopped spring onions and coriander.
For the pineapple relish –
- ½ cup palm sugar
- ½ cup water
- 2 red chilies sliced and 2 green chillis sliced,
- 2 tablespoons crushed pineapple
- 4 tablespoons Thai fish sauce
- Juice of two limes
In a sauce pan, slowly bring the palm sugar and water to a boil. Simmer until the mixture starts to caramelize, add the chilies , pineapple, fish sauce and lime juice, cook slowly for further 2 minutes.
For the red cabbage-
- Fry thinly sliced red cabbage in heavy bottom frying pan.
- Add one cup brown sugar (or honey if you prefer.)
- 200ml red wine vinegar.
- One cup water.
- Salt and pepper to taste.
Reduce until caramelized. (The beautiful caramelized amethyst liquid is great to drizzle on your plate as a garnish.)
Blanch tender steam broccoli and toss in a pan with a knob of butter, sweet chilli and toasted sesame seeds.
Assemble all elements of dish and enjoy.