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Salad of roasted duck breast, pimentos de pardon and Gympie farm goat’s cheese

This delicious duck dish from series 3 of Mercurio's Menu, will surely satisfy the tastebuds!


  • 2 x large duck breasts, trimmed

  • 20 pimentos de pardon

  • 100 grams Gympie farm goats cheese

  • 1 x continental cucumber

  • ½ loaf ciabatta, torn into 2 cm pieces

  • ½ cup whole almonds

  • ¼ cup vodka

  • 2 tbs sherry vinegar

  • Basil leaves

  • Mint leaves

  • Sea salt

  • Zest of 1 lime


  • 1.

    Season breasts with salt and Place into pan over low heat, allow to heat slowly so as to render the fat cover the breast, this will form a “glass” like skin.

  • 2.

    Continue to cook until the skin is brown and crispy, then flip over and cook fro 3-4 mins in the rendered duck fat, remove from pan and keep warm

  • 3.

    Increase heat to med-high and cover bottom of pan with olive oil, toast the almonds until brown, then remove to a medium bowl.

  • 4.

    Place the torn ciabatta into the pan and toast until brown and crispy, remove to bowl.

  • 5.

    Wipe out pan and put back on heat, add olive oil and pimentos, cook until lightly roasted, add vodka, being careful as it may catch alight, deglaze with vinegar, and season with salt, remove to bowl

  • 6.

    Slice the cucumber into thin long strips and toss with ingredients in bowl

  • 7.

    Slice the duck breast as finely as possible and toss into bowl.

  • 8.

    Arrange onto a plate, and scatter over basil, mint and goats cheese, grate over lime zest

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