A Fantastic Fragrant Duck Salad

I really love this recipe that I am sharing today. So easy to make, healthy and absolutely delicious. This is also from my latest book, ‘A Nation’s Favourite Healthy Food’. Silver Hill Duck is great for this dish. It really is an excellent product and can be bought cooked so all you have to do is warm the duck.  I love the flavour of the dressing and if you want to add a few extra ingredients to the dressing try ginger and garlic; simply delicious.

This salad can also be served with grilled prawns or salmon.

FRAGRANT SALAD... This duck salad is a real favourite of mine

FRAGRANT SALAD… This duck salad is a real favourite of mine

I’m a big fan of the authentic Chinese aromatic duck that is readily available in all major supermarkets. It makes this salad quick and easy to prepare. The duck can be cooked a couple of hours ahead of time so that all you have to do is toss all the ingredients together just before you are ready to serve.

Preheat the oven to 200°C (400°F/gas mark 6). Remove the packaging from the duck and place the duck on a rack over a roasting tin. Roast for 1 1/2 hours or according to the instructions on the packet, until the skin is crisp and the duck is completely heated through.

Remove from the oven and leave to rest for at least 20 minutes, but up to a couple of hours is fine.

Carve the meat from the duck and shred or cut into bite-sized pieces, discarding the bones and skin. Place in a large bowl with the lettuce, spring onions, mango, chilli, cashew nuts and coriander.

To make the dressing, place the oil in a screw-topped jar with the vinegar, hoisin sauce, ginger and sesame oil.

Season to taste. When ready to serve, shake the dressing gently to combine and use to lightly dress the duck salad. Divide among plates and serve straight away.

Ingredients

1 whole aromatic duck

half a head of iceberg lettuce, core discarded and leaves shredded

4 spring onions, trimmed and thinly sliced

1 firm, ripe mango, peeled, stone removed and sliced

1 mild red chilli, halved, seeded and cut into rings

50g (2oz) roasted cashew nuts, roughly chopped

good handful of fresh coriander leaves

DRESSING:

2 tbsp extra virgin rapeseed oil

1 tbsp rice wine vinegar

1 tbsp hoisin sauce

1 tsp finely minced root ginger

few drops of toasted sesame oil

sea salt and freshly ground black pepper

SERVES 4–6

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