Asian Duck Salad

Name: Asian Duck Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 duck breasts, skin removed; 1 carrot, peeled and julienned; 100 g snow peas, trimmed and thnly sliced; 100 g sugar snap peas, trimmed; 1 red chile, deseeded thinly sliced; 200 g Chinese cabbage, finely shredded; 100 g bean sprouts, trimmed; coriander leaves; 20 g sliced almonds; 1 teaspoon ginger, finely frated; 2 garlic cloves, crushed; 1/4 fresh lime juice; 1 teaspoon sesame oil; 1 tablespoon tamari; 1/4 teaspoon honey

Submitted by Wendy's Kitchen

"A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

2 duck breasts, skin removed
1 carrot, peeled and julienned
100 g snow peas, trimmed and thnly sliced
100 g sugar snap peas, trimmed
1 red chile, deseeded thinly sliced
200 g Chinese cabbage, finely shredded
100 g bean sprouts, trimmed
coriander leaves
20 g sliced almonds
Dressing
1 teaspoon ginger, finely frated
2 garlic cloves, crushed
¹⁄₄ fresh lime juice
1 teaspoon sesame oil
1 tablespoon tamari
¹⁄₄ teaspoon honey

directions

To make dressing combine all ingredients in a bowl and mix well.
Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
Drizzle as much dressing over salad as you like and toss to combine.
Serve.