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Mojo In A Mo Mo

Yield: 1 servings

Ingredients and directions for this recipe

--MOJO--
4 Shallots
150 ml Olive oil
3 Lemons; Juice of
30 g Flat leaf parsley
15 g Mint
1 Clove garlic; roughly
-chopped

ASPARAGUS
20 Asparagus Stems

TOASTED BREAD
1 Thick slices bread
Olive oil
Mojo

-RICE TIMBALE-
1 125 gram lon grain rice
1 pn Ground coriander; ground
-turmeric and
; oregano
1/2 Lime
30 ml Coriander; chopped

-SYRUP-
15 ml Olive oil
1 Thick slice onion
15 ml Balsamic vinegar
30 ml Honey
100 ml Red wine
Few drops tabasco

--DUCK--
1 Duck breast
2 Carrots

FOR THE MARINADE
1 15 millilite grain mustard
5 ml Each soy sauce; sesame oil
-and
; tomato ketchup
1 dr Red wine and sherry vinegar
1 Egg
Corn flour

MOJO:

1 Peel the shallots, halve and thinly slice. Heat 15ml/1tbsp olive oil in a
small frying pan, add the shallots and cook until soft.

2 In a small processor blend together the lemon juice, parsley, mint and
garlic. Gradually add the remaining olive oil, followed by the softened
shallots. Season and serve with the toast and asparagus.

ASPARAGUS:

1 Remove the woody ends from the asparagus. Heat a griddle pan.

2 Cook the asparagus in the pan, turning regularly for 10 minutes or until
tender. Serve on the toast.

TOASTED BREAD:

1 Remove the crusts from the slices of bread. Drizzle with a little olive
oil and mojo. Heat a griddle pan. Toast the bread on both sides until
brown. Serve topped with the asparagus.

RICE TIMBALE:

1 Cook the rice as the packet, adding the spices to the cooking water. Add
the lime four minutes prior to the end of cooking time. Drain and mix in
the chopped coriander. Pack the hot rice into an individual pudding basin.
Turn out and serve with the duck.

SYRUP:

1 Heat the oil in a small pan, add the onion slice and cook until soft. Add
the balsamic vinegar, honey, wine and Tabasco. Bring to the boil, stirring.

2 Reduce the heat, simmer until reduced and finally serve with the duck.

DUCK:

1 Remove the skin from the duck and cut into escalopes. Place in a shallow
bowl. Peel and slice the carrots.

2 Add the peel to the bowl with the duck. Combine the marinade ingredients
and pour over the duck coating evenly. Marinade the duck, ideally for 2
hours.

3 Sprinkle the cornflour onto a flat plate. Drain the duck and coat in the
flour with the carrots.

4 Heat the oil in a shallow pan and fry the duck and carrots until cooked
through. Serve with the rice and syrup.

See also:
Previous recipe Mojo Garlic Dressing
Next recipe Mojo Isleno, Island Olive Sauce

Or try one of these recipes:
Gingersnap Pumpkin Pie
Royal Coconut Cookies