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.

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...