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
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