Duck Breast with Asian Style Salad

If only you had made my Asian Flavoured Bread and Butter Pickle then this recipe would be a doddle. I used the vinegary brine as a base for the dressing for this salad, along with some of the pickled cucumbers, onions and chilli.
Never mind, you can still make a lovely dressing from scratch.

The dressing
Ingredients

• small clove of garlic, peeled and crushed or grated
• 1 cm piece of ginger, peeled and grated
• 2 tbsp rice wine vinegar
• 1 tsp light brown sugar
• 1 tbsp sunflower oil
• 1 tsp sesame oil
• a dash of soy sauce

Preparation

• Put all ingredients into a jar with lid. Shake it, shake it, shake it ! Ready !

The duck breast

Ingredients

• 1 duck breast
• 1 heaped tsp Chinese 5-spice
• salt

Preparations

• Score the skin and rub the breast all over with salt and the 5-spice
• Place it skin side down in a cold pan and fry over medium heat for about 6 minutes
• Turn over and cook for another 4 to 5 minutes
• Take it out of the pan and let it rest for 10
• Slice the breast meat in thin slices.

The salad

You can use many variations of vegetables for such a salad. The choice is yours.

Ingredients

• 1 large carrot, peeled and grated
• my pickled cucumber (you can use fresh cucumber and slice in fine batons)
• 200 grs (or thereabouts) beansprouts. You can use them raw or slightly blanched.
• a piece of both red and green pepper, sliced in thin batons.
• red or green chilli (to taste),  sliced in rings at an angle
• a handful of cooked rice noodles (cooled)
• 1 or 2 spring onions, sliced at an angle
• coriander leaves

Preparation

• Put all the ingredients (except the coriander) into a bowl and mix it well with the dressing.
• Leave to stand for at least 15 minutes.
• I arranged some lettuce leaves on a plate before spooning on some of the salad.
• Add the sliced duck breast.
• Sprinkle with some coriander and drizzle with sweet chilli sauce (if you have it)

Thinly sliced white cabbage and radishes would be a great addition too.

This recipe is enough for 2 servings as a lunch or dinner even. You can easily adapt the quantities  to your needs.

I was on my own when I made this - Bert was away (haha !). The next day I served myself the second portion like this :

And if you are vegetarian, you can always use some marinated tofu instead of duck, of course.

Have a good weekend all !
Patricia xxx...x