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Monthly Archives: February 2016

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Warm Duck, Orange, Pomegranate & Mint Salad by Aldo Zilli

Aldo Zilli, famous Italian chef and brand ambassador for CocoPacific, tries a fantastic new recipe. Dust off your aprons, roll up your sleeves, and follow the guide below to create a perfect spring dish:

Buongiorno lovely readers and welcome,

I’m off to the fish market this morning for scampi from Scotland and some hake, as it’s really good at the moment. So I’ll be cooking pasta with scampi and roasted hake with olive crust later. My friends will love it after some roasted vegetables as antipasti, with my favorite CocoPacific coconut oil.

Ciao!

WARM DUCK, ORANGE, POMEGRANATE & MINT SALAD

2 duck breasts (about 140g each)
½ tsp sea salt
1 tsp Chinese five-spice powder
1 large orange
4 spring onions, finely sliced
2 large carrots, thinly sliced
½ cucumber, thinly sliced
½ Chinese cabbage, finely shredded
2 large handfuls of salad leaves (baby spinach, baby kale, Little Gem)
Large handful of fresh mint leaves
Large handful of fresh coriander leaves
1 pomegranate, halved

For the dressing:
1 tbsp sunflower oil
1 tbsp dark soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
Small thumb-sized piece of fresh ginger, peeled and grated

SERVES: 2

PREPARATION: 20 MINUTES (plus resting time)

COOKING TIME: 15 MINUTES

Preheat oven to 200°C/392°F/gas mark 6.

Place the duck on a chopping board and score the skin diagonally with a sharp knife at 1cm intervals. Rub all over with the sea salt and five-spice powder.

Place an ovenproof frying pan over a medium heat. Without waiting for the pan to get hot, place the duck in the pan, skin side down, and cook for about 6 minutes, or until the skin is crispy. Tilt the pan towards you and remove the fat with a spoon. Turn the breasts over and then place the pan in the oven for 8 minutes. Transfer to a chopping board, cover with foil and leave to rest.

Whisk together all the ingredients for the dressing in a bowl. Slice off the orange peel and white pith. Cut out the orange segments and set aside. Squeeze any remaining juice into the dressing.

Mix together the spring onions, carrots, cucumber, cabbage, salad leaves and herbs and toss with the dressing.

Serve the salad with the duck slices, orange and a sprinkle of pomegranate seeds.

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