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Oriental Duck Salad



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Oriental Duck Salad Oriental Duck Salad

Takes , serves people.

Score the fat and then dust the duck breast with Chinese Five Spice, set to one side to marinade. Slice chilli in half and de-seed, slice finely. Mix equal amounts of vinegar and oil, add the chilli, drizzle of honey and a squeeze of lime juice. In a very hot frying pan add the duck skin side down for a few minutes, turn and cook for a further few minutes to brown on both sides, pop on a baking tray and finish cooking in the oven. Slice the cucumber length ways into ribbons using a peeler or a mandolin, diced is fine if you can’t do this. Peel and finely slice the red onion. Halve the cherry tomatoes, add the cucumber, the red onion, the lettuce leaf and drizzle over the dressing, mix together and present in a bowl. Remove the duck form the oven and leave to rest or a few minutes, slice and present on the salad.

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