This week’s Chefs Recipe of the Week is Duck breast salad with burnt coconut, pineapple and cashews by Matt Gillan and courtesy of Great British Chefs
Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck – think duck a L’orange – and here Matt Gillan uses pineapple to that end. Cashews glazed in soy is a neat touch and gives texture to this divine duck with pineapple recipe.
View other inspiring dishes in Great British Chefs’ duck recipes collection. You can visit this link for the full Duck Breast with Pineapple recipe.