Full of fresh flavours, this Asian inspired duck salad is ideal summer eating
How long will it take?
What’s the serving size?
What do I need?
4 Luv-a-Duck duck breasts
2 tbsp olive oil, divided
1 large wombok, shredded
1 red capsicum, finely chopped
2 spring onions, finely chopped
1 carrot, peeled and finely julienned
400g chopped fresh pineapple
50g snow peas, finely chopped
1 red chilli, seeds removed, finely diced
1 cup coriander leaves
2 tbsp soy sauce
4 tbsp sesame oil
2 tbsp white vinegar
3 tsp honey
¼ cup toasted peanuts, finely chopped to serve
How do I make it?
Cook the duck the night before serving so that it has time to cool. Score the skin of the duck breast and season with salt and pepper.
Place duck skin-side down into a non-stick frying pan with 1 tablespoon olive oil over medium-high heat. Cook for 6-8 minutes or until the fat is well rendered and the skin is crispy. Turn and cook for a further 6 minutes. Remove from heat, place duck on a plate, cover and refrigerate overnight.
Remove skin from breasts and roughly shred the meat into a bowl. Shred wombok and arrange on a serving board with capsicum, spring onion, carrot, pineapple, snow peas, chilli and coriander. Add shredded duck meat.
Make dressing by whisking remaining olive oil, soy sauce, sesame oil, vinegar and honey together in a bowl.
To serve, drizzle over dressing and scatter with peanuts.