Ingredients
1 Peking Duck Breast
2 mandarins
75g mixed lettuce leaves
Asian blend if you can get it
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
½ cup fresh mint leaves
shredded (optional)
½ cup fresh coriander leaves
picked off stems (optional)
fried onions
to serve
Allergy Advice
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 zester
- 1 large bowl
- 1 whisk
- 1 grill
- 1 foil
Instructions
- Use a zester to peel the rind off one mandarin and chop finely. Place the mandarin segments in a large bowl (I painstakingly remove all the white bits from the segments). Add the washed leaves and herbs to the bowl.
- To make the dressing, juice the remaining mandarin and add the oil and vinegar to the juice. Whisk to combine.
- Open the duck packaging (carefully so you dont spill the marinade) and slice the duck. I cut off the skin, but thats up to you. Heat a grill to high. Place the duck on some foil, brush with marinade and cook under the grill for 5 minutes until heated through and the skin is crisp (if using).
- Toss the dressing through the salad and place a pile on each plate. Place the duck strips on top of the leaves and sprinkle with the fried onions.
Notes
Tip
If you dont have the mint and coriander leaves, dont stress, the salad is fine without them.
Tip
Fried onions are available from Asian grocery stores.
Variation
This recipe can be served as a main meal for two, or as an entree for four.
