Crispy Duck Breast
Recipe by Chef Neil Sadler
Method
Mix the water, flour, salt and pepper to make a a thick batter mix. Pour over the back of a ladle and deep fry to form a basket (make four). Trim the duck breast, season and char-grill to seal. Finish cooking in the oven at 375°. Cook until the skin is golden and crispy, keeping the meat beautifully pink. Add the zest of the lime and half a piece of lemon grass to a pan of boiling salted water, add the soba noodles. Cook and drain.
Saute the pear. Finish the noodles with the juice from the lime and soya sauce. Place the noodles into the baskets, slice the duck and plate. Garnish with the flat parsley and a piece of lemon grass.
