Smoked Duck Breast with Roasted Mango and Water Spinach

For the smoked duck breast, remove the silver skin and fat from the duck breasts (parry), lightly score the skin. Finely chop the shallots and garlic, mix with the soy sauce and soak the duck fillets in it for about 1 hour.

Heat a pasta pot with smoked flour, put the pasta basket on it and put some baking paper in it. Put the duck breasts on it, close it well with a lid, wrap it with some plastic wrap and let it smoke on low heat for 30 minutes.

Heat a pan without oil and place the duck breasts skin side down. Sear the fat slowly (on low heat) until the skin is nice and crispy. This will take about 10-15 minutes.

For the water spinach, wash the water spinach well and cut into pieces about 3 cm long. Roughly chop the peanuts, peel the garlic, deseed the chili pepper and cut it into fine pieces. Peel the mango and cut it into thin slices. Finely crush the Tasmanian pepper in a mortar.

Heat some peanut oil in a wok or frying pan. Sauté the garlic, chili and peanuts in it, add the water spinach and sauté for 2-3 minutes.

Stir until the water spinach collapses. Add the mango, season with salt and some of the Tasmanian pepper, drain on a baking tray or plate covered with some kitchen paper.

For the glass noodles, heat a wide pot with oil (about 170 degrees). Break the glass noodles apart in the middle.

Preparation Tip:

If you don't want to deep-fry the glass noodles, cook them according to cooking instructions, arrange them in the center with the vegetables, and place the smoked duck breast on top.

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