Mexican Duck with Avocado Mousse and Micro Spring Onions

Mexican Duck with Avocado Mousse and Micro Spring Onions

Ready in 30 minutesServes 2-3
This dish most recently appeared in My Gourmet Bag on Sunday, October 22, 2017.

Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Use kitchen scissors to trim entire section of micro spring onions, leaving 1cm remaining at the base.


Kumara Salsa

  • 400g orange kumara, peeled and diced 2cm
  • 1 teaspoon Mexican spice blend
  • ½ red onion, finely diced
  • 1 tomato, finely diced
  • ½ bag rocket leaves
  • 1 teaspoon olive oil
  • 1 teaspoon Mexican spice blend
  • 1 teaspoon oil

Avocado Mousse

  • 1 avocado
  • 3 tablespoons sour cream
  • Zest and juice of ½ lime
  • ½ teaspoon Mexican spice blend
  • Pinch of chilli flakes (optional)

To Serve

  • 80g Mexican salsa
  • 1 pack micro spring onions


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss kumara on prepared tray with first measure of Mexican spice blend and a drizzle of oil. Roast for about 25 minutes, until golden and tender.
  2. Trim duck of overhanging fat and use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt. Sprinkle second measure of Mexican spice blend onto flesh-side of duck and set aside.
  3. Heat oil in a medium fry-pan on medium heat. Cook duck, skin-side-down, for about 5 minutes to render out some of the fat. Flip and sear, skin-side-up, for about 1 minute, until lightly browned. Remove kumara from oven and add duck to tray (moving kumara to one side).
  4. Return tray to oven and cook duck for 5 minutes for medium (depending on thickness), or until cooked to your liking. Remove duck and set aside, uncovered, to rest for about 5 minutes. While duck cooks, remove avocado flesh from skin (discarding stone and skin) and place in a medium bowl.
  5. Mash avocado with a fork or potato masher, add sour cream, lime zest and juice, final measure of Mexican spice blend and season. Mix well with a fork or whisk until smooth. Set aside. Toss cooked kumara on tray with onion, tomato and rocket. Drizzle over olive oil and season to taste. Thinly slice duck against grain.
  6. To serve, divide Mexican salsa between plates and smooth out into a circle. Top with kumara salsa and slices of Mexican duck. Dollop over avocado mousse or serve on the side. Garnish with micro spring onions.

Nutritional Information

Energy 2244 kj
536 kcal
Protein 24.3g
Carbohydrate 37.0g
Fat 31.2g