1 Mango, finely diced, ¼ Red capsicum, finely diced, 2 tablespoons Shredded fresh mint leaves, Moro Classic Vincotto, for drizzling, 1 tablespoon Moro White Wine Vinegar, 1 Chilli, with or without seeds , 1 tablespoon Caster sugar, 3 teaspoons Fish sauce, 6 Duck breasts, Sea salt, for sprinkling, 3 Lebanese cucumbers, shaved into ribbons with a peeler, Rice noodles or rice, for serving
Combine mango, capsicum, chilli and shredded mint together and drizzle to taste with Moro Classic Vincotto. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Classic Vincotto and season with salt. Place skin side down in a cold fry pan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Classic Vincotto and serve with rice noodles.
6-8 duck legs, 1/3 cup sea salt flakes, 1 small onion, grated, 2 garlic cloves, finely chopped, 1 tablespoon fresh thyme leaves, 1 litre Moro Tradicional Olive Oil, Pinot Cherries, for serving, Sweet Potato Mash, for serving
Arrange duck legs in a single layer in a large non-metal dish. Combine salt, onion, garlic and thyme together and rub all over duck legs. Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish. Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender. Allow to cool to room temperature then refrigerate until required.
To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.
Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.