Duck with Papaya and Green Beans
|Green beans||2 Ounce|
|Fresh basil||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Szechuan peppercorns||1 Teaspoon|
|Chinese 5 spice powder||1 Teaspoon|
Cut in half, seed, skin and julienne papaya.
Blanche (or in this case, microwave in bag) your green beans. Thinly slice a bit of red onion. Toss all ingredients and sprinkle with a bit of salt and szechuan pepper, olive oil (maybe 1 tsp) and fresh lemon juice (about 1 tsp). Set aside (you’ll serve this at room temp).
Pepper the skin side of the duck, and season the meat side with a sprinkling of the 5-spice powder and peppercorns. Place in a small skillet, skin side down, over medium-low heat. Cook for about 13-15 minutes, or until skin is nice and crispy and most of the fat has been rendered.
Pick up with tongs, sear sides by holding to the pan for 10-15 seconds, then flip skin-side-up, and finish cooking for about 3 minutes. Take duck off the heat and let it rest, like a steak, for a few minutes. It will be medium in the middle.
Meanwhile, tear up a few leaves of basil and add to the salad. After the duck has rested, slice on a bias, and plate on top of the salad.