Duck Salad with Hot & Sour Dressing

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Author: Gressingham

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

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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Ingredients Method

Ingredients

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
½ cucumber , cut into match sticks
2 peppers , 1 red, 1 yellow, finely sliced
3 tbsp fish sauce
2 tbsp lime juice
2 garlic cloves , peeled and crushed
2 red chillies , deseeded and finely sliced
1 tsp palm or demerara sugar
1 sprinkle roasted peanuts , optional

Method

Step 1

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

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.

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.