Duck Salad with Hot & Sour Dressing
By Gressingham
Published on 20 April 2022
A zingy oriental duck salad that is easy to cook and prepare. Makes a fantastic alternative to more traditional duck dishes.Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 1
Pre-heat the oven to 180C, Fan 160C, Gas Mark 4Step 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.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.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.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.