Duck with Kiwi and Lime

Remove fat from the duck. Prick the skin all over with a fork and place the duck on a flat plate. Drizzle half of the grated lime and half of the juice over the duck breasts and rub extensively. Set aside to cool for at least an hour. Turn the pieces of meat at least once to the other side.

Drain the duck breast pieces. Reserve the marinade and set aside. Heat 1 tbsp oil in a wok. Add the duck meat and quickly sear on both sides. Then reduce the temperature and cook for another 5 min, turning several times to the other side, until the duck breast pieces are cooked through and browned. Remove from the wok and keep warm.

Wipe out the wok with kitchen roll and heat the remaining oil in it. Add the scallions and carrots and sauté for 1 minute, then add the remaining lime marinade, wine and sugar. Bring to a boil and gently simmer for 2-3 minutes until a light syrupy mixture is formed.

Add the duck breast pieces to the sauce mold, season and add the kiwi fruit. Pan fry for one minute until very hot and the duck breast and kiwi fruit are well coated with the sauce.

Cut each duck breast into slices in a fan shape so that the pieces stay together at one end. Drizzle the sauce over the duck with a sauce spoon, sprinkle with the remaining lime zest, garnish and bring to the table.

Remove the duck so that it is placed

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