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Photography by Dean Wilmot. Styling: Vicki Liley
Photography by Dean Wilmot. Styling: Vicki Liley
Glutern-free and Allergy-free Eating

Ingredients

  • ¾ cup (225g) rock salt
  • ¾ cup (165g) firmly packed brown sugar
  • 2 tablespoons sichuan pepper
  • 4 x 220g duck breasts
  • 70g baby rocket leaves
  • Peppered strawberries
  • 250g strawberries, hulled, halved
  • ½ teaspoon ground white pepper
  • ½ teaspoon finely cracked black pepper
  • ¼ cup (60ml) olive oil
  • 1½ cups (225g) cherries, seeded, halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely grated orange rind
  • 2 tablespoons orange juice
  • 2 shallots (50g) chopped finely

Marinated duck with peppered strawberries

  • Serving size: Serves 4-6
  • Cooking time: More than 1 hour
Method

Combine rock salt, sugar and pepper in large bowl, add duck breasts; turn to coat. Cover; refrigerate 3 hours.

Brush off marinade; pat duck dry with absorbent paper. Place duck, skin-side down, in lightly oiled heated large frying pan; cook, over low heat, about 20 minutes or until skin is browned.

Turn duck; cook about 4 minutes or until cooked to your liking. Remove duck from pan, cover loosely with foil; stand 10 minutes before slicing thickly.

Meanwhile, make peppered strawberries.

Serve rocket with strawberries and duck.

Peppered strawberries

Combine berries, peppers and 1 tablespoon of the oil in medium bowl. Cook strawberry mixture on hot grill plate (or barbecue) for 30 seconds. Transfer to medium bowl; cool. Stir in cherries, vinegar, rind, juice, shallot and remaining oil.

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