Island spiced duck with pomelo salad

Name: Island spiced duck with pomelo salad
Yield: 4
Ingredients: 1/4 cup (60ml) sunflower oil; Juice of 1 lime; 2 tbs brown sugar; 1 tbs apple cider vinegar; 1 tbs soy sauce; 1 tbs dried thyme; 1 tbs grated ginger; 2 tsp ground allspice; 2 garlic cloves, chopped; 4 long red chillies, seeds removed, chopped; 4 spring onions (pale part only), chopped; 4 duck marylands* (see notes below); 4 cups (300g) grated green papaya* (see notes below); 1 pomelo* (see notes below) or grapefruit, segmented; 250g punnet cherry tomatoes, halved; 1/3 cup (50g) roasted unsalted peanuts, roughly chopped; 1/2 cup each Thai basil* (see notes below) and mint leaves; 150g snake beans* (see notes below), halved lengthways; 1 long red chilli, seeds removed, thinly sliced lengthways; 2 eschalots, thinly sliced; 1 tbs each fish sauce and shrimp paste in soy bean oil* (see notes below); 2 tsp brown sugar

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Seminyak's Sea Circus has a strong Aussie following for their fabulous cuisine. This spiced up duck dish is direct from their kitchen.

1/4 cup (60ml) sunflower oil
Juice of 1 lime
2 tbs brown sugar
1 tbs apple cider vinegar
1 tbs soy sauce
1 tbs dried thyme
1 tbs grated ginger
2 tsp ground allspice
2 garlic cloves, chopped
4 long red chillies, seeds removed, chopped
4 spring onions (pale part only), chopped
4 duck marylands* (see notes below)

Pomelo salad

4 cups (300g) grated green papaya* (see notes below)
1 pomelo* (see notes below) or grapefruit, segmented
250g punnet cherry tomatoes, halved
1/3 cup (50g) roasted unsalted peanuts, roughly chopped
1/2 cup each Thai basil* (see notes below) and mint leaves
150g snake beans* (see notes below), halved lengthways
1 long red chilli, seeds removed, thinly sliced lengthways
2 eschalots, thinly sliced

Dressing

1 tbs each fish sauce and shrimp paste in soy bean oil* (see notes below)
Juice of 1 lime
2 tsp brown sugar

Method

1.

To make the marinade, combine all the ingredients except the duck in a food processor and whiz until a smooth paste. Rub over duck, then cover with plastic wrap and chill for at least 4 hours.
2.

Preheat the oven to 170°C. Heat a frypan over medium-low heat. Drain the duck, reserving the marinade. Place duck, skin-side down, in the frypan and cook for 4-5 minutes until some of the fat has rendered and the skin is golden. Remove and place, skin-side up, on a baking tray lined with baking paper. Baste duck with some of the reserved marinade and roast in the oven for 1 hour or until cooked through, basting again after 30 minutes.
3.

For the pomelo salad, place all the ingredients in a bowl and toss to combine.
4.

For the dressing, whisk all ingredients in a bowl, then drizzle over pomelo salad. Serve the duck with the pomelo salad.