Duck and Pineapple Salad
Full of fresh flavours, this Asian inspired duck salad is ideal summer eating
How long will it take?
30 minutes
What’s the serving size?
Serves 8
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.
