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Friday, January 22, 2016

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

3 comments:

  1. Looks tasty, thanks for sharing I still have my 2 bargain ducks in the freezer x

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  2. I approve of all that, except the Coriander (fortunately easily left out). I am allergic to Coriander, which is unfortunate since people seem to put it in/on everything these days. Your quick pickle sounds pretty good though.

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