Roasted fillet of duck breast with mango and pineapple, and a coulis feather

  • November 2018

Ingredients – 4 servings


  • Seal the duck breasts on the skin side.
    Cook skin-side down for 5 minutes, then flip to cook the flesh side for 3 minutes.
  • Wrap in aluminium foil and rest for 5 minutes.
  • During this time, peel and cut the mango into thin slices.
    Repeat for the pineapple.
  • Dry-roast the peanuts in a frying pan.


  • Trim the duck breasts and arrange on plates.
    Decorate with peanuts, Thai basil leaves, mango petals and pineapple slices.
  • Adorn the plates with a feather of Chilli coulis and Pumpkin and Sage coulis.