Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

4 duck breasts, plus 2 tsp sea salt to rub into the skin

1 little gem lettuce, shredded

½ medium cucumber, thinly sliced

1 red pepper, thinly sliced

5 spring onions, sliced thinly lengthways

¼ of a red cabbage, or 2 medium carrots, shredded

100g sliced radishes, or other crunchy veg – sugar-snaps/kohlrabi/beansprouts

¼ of a watermelon (2 oranges, a mango or a pomegranate will also work)

2 large mild red chillies, finely sliced

1 handful coriander, chopped

1 small handful mint leaves, chopped

2 limes – juice of both, zest of one

30ml sesame oil

30ml olive oil

1tbsp fish sauce or soy sauce

1tsp sea salt

½tsp tsp Szechuan pepper

1tsp grated ginger

1 garlic clove, minced/crushed

2tbsp honey

30g crushed peanuts, or 1 tbsp crunchy peanut butter

This is a simple and versatile salad – basically a combination of any crunchy salad vegetables that are in season, plus mint and coriander. Duck is a red meat and, unlike chicken, can be lightly cooked. For best results pan fry to make sure that the skin is nice and crisp.



You will need: a heavy based frying pan

  1. Rub the skin of the duck breasts with a little sea salt and leave in the fridge for at least an hour prior to cooking. Pat dry and score the skin with a sharp knife, then pan fry on a medium high heat, skin side down for 10 minutes. Turn over once skin is looking crispy and gently fry the other side of each breast for another 5-10 minutes, depending on how rare you like the meat. Set aside to relax (the duck that is, we have chopping to do).
  2. Combine the salad ingredients in a large bowl (chopping the vegetables takes most of the preparation time).
  3. Combine the dressing ingredients in a jar with a lid and shake. Pour over the salad, toss gently.
  4. Carve the duck into 1cm slices and serve with the dressed salad.

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