Asian Inspired Duck Salad

Succulent duck and vibrant asian flavours come together to create this really delicious yet easy-to-prepare salad. Perfect for simple lunches and relaxed dinners alike.

Ingredients

For the salad

• 2 duck breasts
• 1tsp Chinese five spice
• Salt & pepper
• 8 radishes, sliced into thin rounds
• 1/2 a cucumber, ribboned
• 2 handfuls of mixed salad leaves
• 2 handfuls of watercress
• 2 handfuls of bean sprouts
• 1 small handful of coriander leaves
• 10g of sesame seeds
• 1 red chilli, sliced
• 3 spring onions, sliced finely

For the dressing

• 2 tbsp hoisin sauce
• 1 tsp peeled and grated ginger
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• Juice of 1/2 a lime

METHOD

1. Begin by preheating your oven to 180 °C. Then with a sharp knife, score the skin of the duck in a diamond pattern and rub in the Chinese five-spice. Then season both sides with salt and pepper.
2. Next, place the duck breasts, skin-side down in an ovenproof frying pan and cook over a medium-high heat for 7 minutes or until the skin is golden and crisp.
3. Turn the duck breasts over and place them into the preheated oven for a further 3.-4 minutes. After this, remove from the pan and leave to rest.
4. While the duck rests, you can prepare the salad. Place all the ingredients into a bowl and mix well.
5. For the dressing, add all the ingredients to a small bowl and whisk until well combined. Now add the dressing to the salad and toss until everything is nicely coated.
6. Thinly slice the duck breasts, add these to the salad and enjoy!

Images by HM

Crockery – John Julian

Linens – Gayle Warwick