and Escarole Salad with Ginger Vinaigrette
Shichimi is an intriguing Japanese spice mix that is also called "seven-spice seasoning." It is hot with red pepper flakes and typically includes roasted sesame seeds, sansho pepper, dried orange peel, hemp seeds and roasted poppy seeds. You can buy it in small jars or packets from Japanese food shops. Escarole is a curly-leafed, slightly bitter-tasting salad leaf.
1 large whole duck breast, split
1 tablespoon sunflower oil
2 teaspoons shichimi (see above)
1 head escarole, leaves separated
For the Ginger Vinaigrette:
Salt and pepper
1 tablespoon rice vinegar
2-inch piece fresh ginger, peeled and sliced
4 tablespoons sunflower oil
Brush the duck breasts with oil, then rub the shichimi mix into both sides with 1/2 teaspoon of salt. Leave for 30 minutes at room temperature to absorb the flavors.
Over low heat in a nonstick pan, place the duck breasts skin side down and cook for 10 minutes without moving them. Turn and give them another 5 minutes. Turn again, raise the heat and crisp the skin for 2 to 3 minutes. Transfer to a cutting board, skin side up, and leave for 10 to 15 minutes.
Put the escarole leaves into a large bowl. In a separate small bowl, make the dressing: dissolve 1/2 teaspoon salt and 1/4 teaspoon pepper in the vinegar. In a small food processor blitz the ginger with the oil. Pass through a sieve into the bowl with the vinegar working as much of the pulp through as you can with the back of a spoon. Whisk to amalgamate, pour over the escarole and toss to coat.
Turn the duck skin side down and carve into thick slices at an angle. Mound the leaves on 4 plates and arrange the sliced duck on top.
A New Look At Australian Cooking
By Martin Webb and Richard Whittington
Soma Books, 1997
Color photos throughout
Recipe reprinted by permission.
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This page created October 2000