Three Blue Ducks - Chilli Duck Salad w/ Green Mango & Mint

We are always so privileged when amazing chefs offer (or agree!) to  join us on this Gourmet Male journey and provide their favourite recipes or experiences. Recently, I attended Ominvore as part of Sydney's Good Food Month and met the Three Blue Ducks team and had the privilege of eating their food later that night at the afterparty. So to my incredible delight, they agreed to share a recipe from their new cookbook, "The Blue Ducks". I love their laidback style and their love for food and will be making a beeline to Bronte soon! I can't surf but love to cook. But be sure they excel at both!

Many thanks to the boys and their publisher, Macmillan for joining in and sharing this amazing recipe. This is absolutely my favourite from the book and one of their signature dishes. Cook and enjoy the "Chilli Duck Salad with Green Mango and Mint". And there's a surprise below so keep reading...

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From "The Blue Ducks", courtesy of Darren Robertson and Mark Labrooy:

This is one of our signature dishes and when we bring it out at festivals like Big Day Out, it is a real crowd-pleaser. Save the duck fat and use it the next time you bake potatoes to go with a roast – the flavour is amazing. Croutons are also amazing cooked with duck fat. If you have any of the chilli jam left, you can keep it in the fridge – it adds a punch to lots of other dishes.

Serves 4

To make the chilli jam, put the ingredients into a saucepan over medium heat and cook until the chilli breaks down. Add a splash of water if the mixture becomes too dry and starts to stick to the pot. When the chilli is soft and look as though it will blend, remove from the heat. Tip the mixture into a food processor and blend for 45 seconds until it is a slightly chunky paste, then set it aside.

Preheat the oven to 190°C. Heavily season the skin side of the duck breasts. Put a large heavy-based frying pan on high heat, add the oil and when it is almost at smoking point, add the duck breasts, skin-side down. Fry until the skin is crisp and golden. Turn the breasts over and cook for a further 2 minutes. There should be a lot of fat rendered off the duck (save this for cooking other things!).

Place the breasts on a baking tray, smear 1 tablespoon of chilli jam on each breast, place in the oven and roast for 7–8 minutes. When cooked, remove the breasts, cover with foil, and leave to rest. Peel the mango and finely shred the flesh with a peeler. In a large bowl, mix the mango, sprouts, onion, cherry tomatoes, coriander and mint. Add a good splash of nahm jim dressing and gently stir.

Slice the duck breasts into 3-mm thick pieces and toss through the salad. Sprinkle over the peanuts and shallots, squeeze over some lime and serve.

Now here's the interesting bit. The boys and their publisher have provided us with a couple giveaway copies. Let us know your favourite Three Blue Ducks dish or comment on your experiences in their restaurant in a comment, on Twitter, or on Facebook. The top comments will win a free copy (Australia only)!

Disclosure: I bought my book, full price. And I contacted the boys, unsolicited.