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Duck Salad with Hot & Sour Dressing

Duck Salad with Hot & Sour Dressing

By Gressingham
A zingy oriental duck salad that is easy to cook and prepare. Makes a fantastic alternative to more traditional duck dishes.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 sprinkle of roasted peanuts, optional
  • 4 gressingham duck breasts
  • 4 baby gem lettuce
  • 2 shallots, finely sliced
  • 4 spring onions, cut into thin discs
  • 2 celery sticks, cut into match sticks
  • 0.5 cucumber, cut into match sticks
  • 2 peppers, 1 red, 1 yellow, finely sliced
  • 3 tbsp of fish sauce
  • 2 tbsp of lime juice
  • 2 garlic cloves, peeled and crushed
  • 2 red chillies, deseeded and finely sliced
  • 1 tsp of palm or demerara sugar

Method

5 steps

  1. Step 1

    Pre-heat the oven to 180C, Fan 160C, Gas Mark 4

  2. Step 2

    Score the fat on each duck breast and season well, place the duck breasts skin side down into a large frying pan and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone brown and crispy.

  3. Step 3

    Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.

  4. Step 4

    Meanwhile, make the dressing by adding the fish sauce, lime juice, garlic, chilli and sugar to a small pan and placing over a medium heat stirring until the sugar has dissolved.

  5. Step 5

    Leave the duck breasts to rest for 5 minutes before carving. Arrange the lettuce, shallots, spring onions, cucumber, celery and peppers onto 4 plates. Lay a carved duck breast on top of each salad and drizzle with the dressing. If using, scatter the roasted peanuts over the plate.