King Scallops with Confit of Duck on a Papaya and Green Bean Salsa

This unusual combination of flavours makes a simple but sophisticated dish to serve at a dinner party or simply for two. The textures and flavours complement each other creating an exciting and mouthwatering meal. Don't be scared to try preparing confit of duck as it easy once you know how and it lasts for ages making it a great standby dish or a prepare in advance for a dinner party. (confit is best made at least a week in advance but is still delicious eaten on the day it is prepared).

Portions: 6 portions

Preparation: 20 minutes (plus confit of duck preparation

Cooking: 10 minutes

Ingredients

Salsa

  • 120g green beans,trimmed and sliced into 3cm pieces, blanched in boiling water and refreshed in cold water
  • 2 papaya, seeds removed and flesh finely chopped
  • 1 garlic clove, crushed
  • 1 red onion, finely diced
  • 2 tbsp coriander, finely chopped
  • 2 tbsp mint, finely chopped
  • juice of 1 lime
  • 1 tbsp caster sugar
  • 1 tbsp extra virgin olive oil
  • 2 tsp moldan salt, crushed
  • 2 tbsp roasted peanuts, finely chopped

Scallops

  • 18 king scallops, roe removed and trimmed
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • juice lime 1/4
  • moldan salt and freshly ground black and pepper

Duck Confit

  • 3 confit of duck legs (see recipe)

To Serve

  • coriander, to garnish
  • boiled Jasmine rice (optional)

Method

  1. Salsa: Mix all the salsa ingredients together in a bowl and leave for 15 minutes at room temperature before serving. If preparing in advance store in a covered container for up to 24 hours.
  2. Scallops: Place the scallops in a bowl and coat in the remaining scallops ingredients. Set aside while you cook the duck legs. This step should only be done when ready to cook as the scallops shouldn't be left for more than 10 minutes in the aromates.
  3. Duck Confit: Remove the duck legs from the fat and place them in a very hot dry frying pan skin side down. Reduce the heat to moderate and cook them for 3-5 minutes until the skin is crisp and brown, turn them over and cook them for a further 3-5 minutes (pour off any fat if there is to much in the pan). Remove the duck from the pan and shred the meat with a fork from the bone (keep the meat warm while you cook the scallops).
  4. Scallops: Return the pan to a moderate-high heat and pour of excess duck fat. Place the scallops in the hot pan and cook them for a minute or less on each side so that they are just cooked. Remove them from the heat and serve immediately.
  5. To Serve: Place a generous amount of salsa in the centre of each serving plate. Distribute the shredded duck onto the salsa and carefully place 3 scallops on each serving of confit. Garnish the dish with a little coriander and accompany with boiled rice (optional). Serve at once