Peking Duck with Coconut Relish

Cook time 40 Minutes
Servings 4


2 ready roasted Peking duck breast
1 cucumber, ribbons peeled with a peeler
1 tbs. crispy fried shallots
½ bunch coriander leaves kept for garnish

Coconut Relish
100g desiccated coconut, soaked for 30 minutes in hot water
2 tsp. cumin seeds, toasted
2 French shallot, baked in the oven whole for 10 minutes at 180C
1 knob of ginger, grated
½ green chilli
Juice of 1 lime
100ml coconut milk
1 tbs. coconut oil
Pinch of salt

Peking Duck with Coconut Relish


Pre-heat the oven to 180°C. Remove duck from pack and place on a lined baking tray or dish, skin side up. Bake for 10-12 minutes.

Meanwhile, make the relish by draining the coconut from the water and adding to a food processor with the remaining ingredients. Pulse 2 or 3 times before blending for 2 minute.

Once the duck is cooked cool for 10 minutes before thinly slicing. Add to a bowl with the cucumber ribbons and coriander, then dress with the relish and toss. Serve on a platter and garnish with the crispy shallots.