Australian Gourmet Traveller - (02)February 2021 (1)

Duckandpineapplesaladwith

daikonnoodlesandnahm jim

SERVES4 // PREP 10 MINS// COOK 25 MINS

You’lllovethisfoolproofmethodforcookingduckbreaststhat

results in a crisp skin and perfectly cooked meat.Pictured p76

4 duckbreasts(about220gm each),

skinscored

1 tbspvegetableoil

900 gm(1small)ripepineapple,peeled,

cutinto5mm-thickrounds

1 bunchsnakebeans,halved

500 gmdaikonradish(about1 small),

peeled

2 smallgoldenshallots,thinlysliced

2 cupslooselypackedAsianherbs,

suchasThaibasil,Vietnamesemint

andcoriander

50 gmroastedsaltedpeanuts,

coarselychopped

NAHMJIM

Finelygratedzestof1 lime

80 mllimejuice

2 redbirdseyechillies

2 garliccloves,finelygrated

3 makrutlimeleaves,stems removed

2 tbspfishsauce

1 tbsp caster sugar

1 Patduckdrywithpapertoweland

seasonwithsaltandpepper.Heat2 tsp

oilina largenon-stickfryingpanover

highheat.Addduckbreastsskin-side

down,immediatelyreduceheattolow

andcookuntilskinis goldenandcrisp

(15minutes).Removeduckfrompan,

drainoffexcessfat,increaseheatto

high,thenreturnducktopanflesh-side

downandcookuntilgoldenand

medium-cooked(3minutes).Transfer

toa plate,coverlooselywithfoil and

setasidetorest(5minutes).

2 Drizzlepineapplewithremaining

oilandpreheata char-grillpanover

highheat.Grillpineappleuntilcharred

onbothsides(2minutes).Cut into

quarters,discardingcore.

3 Meanwhile,placesnakebeans

ina heatproofbowl,coverwith

boilingwaterandsetasideuntil

tender(5minutes).Drainandrefresh

undercoldrunningwater.

4 Shreddaikonwitha juliennepeeler

into25cmlong“noodles”thencombine

ina largebowlwithpineapple, beans,

shallotandherbs.

5 Fornahmjim,blendingredientson

high-speedina blenderuntilsmooth.

6 Thinlysliceduck.Dividesaladamong

plates,topwithduck,scatterwithpeanuts

and drizzle over nahm jim to serve.

Oreganoeggplantwith

freekeh,fetaanddill

SERVES4 // PREPTIME 10 MINS// COOK 30 MINS

Thisdelicioussaladis sturdyenough

forpicnicsormake-and-take events.

Picturedp75

150 gmcrackedfreekeh

80 ml(⅓cup)oliveoil

2 garliccloves,finelygrated

1 tbspdriedGreekoregano(rigani),

plusextratosprinkle

4 mediumeggplants(300gmeach),

thicklyslicedlengthways

400 gmcanbrownlentils,drained

andrinsed

500 gmbabymixedtomatoes,large ones

halvedchopped

2 springonions,thinlysliced

1½ cupssoftherbs,suchasparsley,dill

andmint,finelychopped,plus extra

herbstoserve

150 gmGreekfeta,crumbled

Pickledchillies,toserve

LEMONDRESSING

125 ml(½cup)extra-virginoliveoil

Finelygratedzestof2 lemons

80 ml(1/3cup)lemonjuice

1 small garlic clove, finely grated

1 Preheatovento240°C.Boilfreekeh

ina saucepanuntiltender(20minutes).

Drainwellandchilluntilreadytoserve.

2 Meanwhile,stiroil,garlicandoregano

ina bowltocombine.Placeeggplant

ontwobakingtrayslinedwithbaking

paper,brushwithoilmixtureandbake,

turningonce,untilgolden and tender

(25-30minutes).

3 Forlemondressing,whiskingredients

ina jugtocombineandseasontotaste.

4 Combinelentils,tomatoes,spring

onions,herbsandfreekehina bowl,

andseasontotaste.Drizzlewithhalf

thedressingandtosstocoat.Divide

eggplantamongplates,topwithfreekeh

saladandscatterwithfeta.Drizzleover

remainingdressing,scatterwithextra

herbs and serve with pickled chillies.➤

78 GOURMET TRAVELLER