Crumbed Duck with Shredded Cabbage Salad

Cook time 30 minutes
Servings 4


2 duck breasts, skin removed

Plain flour, for dusting
150g panko breadcrumbs
1 tbsp white sesame seeds
2 eggs, beaten with a little water
Extra virgin olive oil, for shallow frying
2 tbsp mayonnaise
½ tsp sesame oil
1 tbsp light soy sauce
½ lemon, juiced
½ white cabbage, finely shredded
4 spring onions, white part only, finely chopped

Crumbed Duck with Shredded Cabbage Salad


Slice each duck breast through the middle - but not all the way - and open it out like a book, then slice it in half so you have two thin fillets from each breast. Place them between two pieces of baking paper and with a meat mallet or rolling pin pound to tenderise and thin out.

Make a production line by placing flour in one bowl, beaten eggs and water in another, and breadcrumbs and sesame seeds in another.

Place the duck into the flour and then shake off excess. Now dip into the egg mixture followed by the crumbs. Heat oil over a medium-high heat in a large non-stick frypan. Cook the duck on each side for 2-3 minutes or until evenly golden brown. Remove from the from oil and place on a tray lined with a rack to drain.

In a large bowl, mix the mayonnaise with the sesame oil, soy sauce and lemon juice. Add the cabbage and spring onions and mix well to coat in the dressing.

Serve the duck schnitzels with cabbage salad on the side.