Remove all fat from the duck breast and trim off any sinews cut the sides from the breast leaving the meaty middle section of the breast about the size of a sausage. Mix together coconut milk limejuice and zest, chopped coriander, fresh ginger and garlic, red chilli, lemon grass and kaffir leaves. Mix together to form a marinade place the breast in this and leave in fridge for about 1 hour, take breast from marinade and seal in pan in hot oil all round the breast. Roll the duck in Clingfilm tightly to form a tight wrapped sausage shape and then freeze overnight.
Peel and deseed an orange flesh melon. Cut into fine strip (julienne) pour on some ginger syrup and leave for about 1 hour to marinade, drain retain the juice place in pan and reduce this to a syrup chill. Chop some fresh coriander and pink ginger add to the melon.
Remove Clingfilm from the duck and slice very thinly whilst still frozen, place the melon in a mould/ring on plate arrange duck on melon, drizzle ginger syrup, and soy sauce around, garnish top with pink ginger and fresh chervil.
Norman Webb. , Head Chef.
