- Boneless Duckling Breasts – 350 gms
- Plain Flour – 2 tblsp
- Egg – 1
- Water – 2 tblsp
- Sesame Seeds – 2 tblsp
- Sesame Oil – 3 tblsp
- Chinese Leaves – 1/2 head, shredded
- Celery Sticks – 3, sliced finely
- Radish – 8, trimmed and halved
- Fresh Basil Leaves – to garnish
- Salt and Pepper
For the Dressing:
- Finely grated rind of 1 Lime
- Lime Juice – 2 tblsp
- Olive Oil – 2 tblsp
- Light Soy Sauce – 1 tblsp
- Fresh Basil – 1 tblsp, chopped
- Put each duckling breast between sheets of greaseproof paper.
- Use a rolling pin to beat them out and flatten them slightly.
- Sprinkle the flour onto a large plate and season with salt and pepper.
- Beat the egg and water together in a shallow bowl, then sprinkle the sesame seeds on to a separate plate.
- Dip the duckling breasts first into the seasoned flour, then into the egg mixture and finally into the sesame seeds, to coat the duckling evenly.
- Heat the sesame oil in a preheated large frying pan.
- Fry the duckling breasts over a medium heat for about 8 minutes, turning once.
- Insert a sharp knife into the thickest part to test whether they are cooked or not. The juices should run clear.
- Lift them out and drain on kitchen paper.
- To make the dressing for the salad, whisk together the lime rind and juice, olive oil, soy sauce and chopped basil.
- Season with a little salt and pepper.
- Arrange the chinese leaves, celery and radishes on a serving plate.
- Slice the duckling breasts thinly and place on top of the salad.
- Drizzle with the dressing and garnish with fresh basil leaves.
- Serve immediately.