Duck and Radish Salad

124

Ingredients:

• 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

Method:

1. Put each duckling breast between sheets of greaseproof paper.
2. Use a rolling pin to beat them out and flatten them slightly.
3. Sprinkle the flour onto a large plate and season with salt and pepper.
4. Beat the egg and water together in a shallow bowl, then sprinkle the sesame seeds on to a separate plate.
5. 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.
6. Heat the sesame oil in a preheated large frying pan.
7. Fry the duckling breasts over a medium heat for about 8 minutes, turning once.
8. Insert a sharp knife into the thickest part to test whether they are cooked or not. The juices should run clear.
9. Lift them out and drain on kitchen paper.
10. To make the dressing for the salad, whisk together the lime rind and juice, olive oil, soy sauce and chopped basil.
11. Season with a little salt and pepper.
12. Arrange the chinese leaves, celery and radishes on a serving plate.
13. Slice the duckling breasts thinly and place on top of the salad.
14. Drizzle with the dressing and garnish with fresh basil leaves.
15. Serve immediately.