Roast Duck Salad

139

Ingredients:

• Duck Breasts – 2
• Little Gem Lettuces – 2, shredded
• Beansprouts – 115 gms
• Yellow Pepper – 1, deseeded and cut into thin strips
• Cucumber – 1/2, deseeded and cut into matchsticks
• Shredded Lime Zest – to garnish
• Shredded Coconut – to garnish

For the Dressing:

• Juice of 2 Limes
• Thai Fish Sauce – 3 tblsp
• Soft Brown Sugar – 1 tblsp
• Sweet Chilli Sauce – 2 tsp
• Fresh Ginger – 1 inch, grated
• Fresh Mint – 3 tblsp, chopped
• Fresh Basil – 3 tblsp, chopped

Method:

1. Preheat the oven to 200C/400F.
2. Place the duck breasts on a rack set over a roasting tin and roast in the oven for 20 to 30 minutes or until cooked as desired and the skin is crisp.
3. Remove from the oven and set aside to cool.
4. In a large bowl, combine the lettuces, beansprouts, pepper and cucumber.
5. Cut the cooled duck into slices and add to the salad.
6. Mix well.
7. To make the dressing, whisk together the lime juice, thai fish sauce, sugar, chilli sauce, ginger, mint and basil in a bowl.
8. Add the dressing to the salad and toss well.
9. Turn the salad out onto a serving platter.
10. Garnish with the lime zest and shredded coconut before serving.