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- Crispy Duck Salad with Plum Dressing
Crispy Duck Salad with Plum Dressing
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4 serving
Prep time:
Cook time:
Serves: 4
If you like crispy duck with pancakes from your local Chinese you'll love this version, served with salad instead of the pancakes.
Children can help to shred the duck once it's cooked, wash the salad, make the dressing and put the whole thing together. Looking for more family-friendly recipes? Look no further.
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Ingredients
- 2 duck breasts
- 1 tablespoon hoisin sauce
- 1 tablespoon plum sauce
- 1 tablespoon sunflower oil
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 orange or clementine, juiced
- 1 bag salad leaves
- 1 punnet cherry tomatoes, halved
- 20 seedless grapes, halved
- 1 orange pepper, finely sliced
Method
Step 1
Preheat the oven to 220c/gas mark 8
Step 2
Fry the duck breasts, skin side down in a dry frying pan for 5 minutes until the skin turns brown and crispy
Step 3
Transfer to a non stick roasting tray and cook in the oven for 20-30 minutes until crispy and cooked through. Shred using two forks.
Step 4
Make up the dressing - place the hoi sin sauce, plum sauce, sunflower oil, sesame oil, light soy sauce and orange juice into a screw-topped jar and shake until well mixed.
Step 5
Assemble the salad leaves, toss over the tomatoes, grapes and peppers, toss in the dressing and finally scatter over the shredded duck, serve immediately. Also nice served with a scattering of raspberries.
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