Mexican Duck with Avocado Mousse and Micro Spring Onions

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.

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My Gourmet Food Bag
Mexican Duck with Avocado Mousse and Micro Spring Onions

This dish will appear in My Gourmet Food Bag on Sunday, October 22, 2017.

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.
  • SERVES 2-3

Nutritional Information

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

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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