Duck with Papaya and Green Beans

Aug 02, 2006 by kiteless | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 1

Filed Under


  • 2 boneless duck breast
  • couple ounces green beans
  • 1 papaya
  • red onion (you won't need the whole thing)
  • lemon
  • fresh basil
  • olive oil
  • szechuan peppercorns
  • Chinese 5-spice powder

Step 1

Cut in half, seed, skin and julienne papaya.


Step 2

Blanche (or in this case, microwave in bag) your green beans. Thinly slice a bit of red onion. Toss all ingredients and sprinkle with a bit of salt and szechuan pepper, olive oil (maybe 1 tsp) and fresh lemon juice (about 1 tsp). Set aside (you'll serve this at room temp).


Step 3

Pepper the skin side of the duck, and season the meat side with a sprinkling of the 5-spice powder and peppercorns. Place in a small skillet, skin side down, over medium-low heat. Cook for about 13-15 minutes, or until skin is nice and crispy and most of the fat has been rendered.


Step 4

Pick up with tongs, sear sides by holding to the pan for 10-15 seconds, then flip skin-side-up, and finish cooking for about 3 minutes. Take duck off the heat and let it rest, like a steak, for a few minutes. It will be medium in the middle.


Step 5

Meanwhile, tear up a few leaves of basil and add to the salad. After the duck has rested, slice on a bias, and plate on top of the salad. DELICIOUS. I wasn't sure how everything would work but everything balances in a really nice manner. The papaya goes great with the duck, the szechuan peppercorns give an unbelievable, perfumed spice, and the lemon and basil ties it all together. Yum.

Now that you have learned how to make duck with papaya and green beans, please be sure to view these other duck recipes. Also, you will love these American recipes.


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