1 cup turmeric, ground
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon cumin, ground
6 duck breasts, boneless, skin on
1 pound cashews, roasted
7 thai chiles
1 pint fresh tomato juice
3 pounds tomato, slivered
4 ounces green onions, sliced
salt and pepper, to taste
3 ounces pea shoots
3 ounces english sprout mix
Servings: 6
1. Stir together the turmeric, pepper, salt and cumin. Score the skin of the duck breasts and rub the breasts generously with the spice mix. Place on a parchment-lined sheet pan and refrigerate for a minimum of 3 hours.
2. Combine the cashews, Thai chiles and tomato juice and let stand for 5 minutes to allow the flavors to blend.
3. Grill the duck breasts to medium rare over low heat, rendering as much fat from the skin side as possible. Remove from the grill and hold in a warm place.
4. Combine the tomato and green onions in a stainless steel bowl. Add the cashew and tomato juice mixture and season with salt and pepper. Toss and allow to marinate for 5 minutes. Drain off the excess liquid and reserve.
5. Place the tomato salad mixture on plates. Slice the duck breasts on the bias and fan on top of the salad.
6. Add the pea shoots and sprouts to the plates and drizzle with 1 tablespoon (15 milliliters) of the reserved marinade liquid.
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon cumin, ground
6 duck breasts, boneless, skin on
1 pound cashews, roasted
7 thai chiles
1 pint fresh tomato juice
3 pounds tomato, slivered
4 ounces green onions, sliced
salt and pepper, to taste
3 ounces pea shoots
3 ounces english sprout mix
Servings: 6
1. Stir together the turmeric, pepper, salt and cumin. Score the skin of the duck breasts and rub the breasts generously with the spice mix. Place on a parchment-lined sheet pan and refrigerate for a minimum of 3 hours.
2. Combine the cashews, Thai chiles and tomato juice and let stand for 5 minutes to allow the flavors to blend.
3. Grill the duck breasts to medium rare over low heat, rendering as much fat from the skin side as possible. Remove from the grill and hold in a warm place.
4. Combine the tomato and green onions in a stainless steel bowl. Add the cashew and tomato juice mixture and season with salt and pepper. Toss and allow to marinate for 5 minutes. Drain off the excess liquid and reserve.
5. Place the tomato salad mixture on plates. Slice the duck breasts on the bias and fan on top of the salad.
6. Add the pea shoots and sprouts to the plates and drizzle with 1 tablespoon (15 milliliters) of the reserved marinade liquid.
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