food for thought

by michelle

duck salad

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Perfect for a Christmas Day appetiser, this dish of crispy duck breast over a salad of buckwheat noodles and fresh vegetables has a variety of Asian influences.

duck-salad

Rub some Hoisin (Chinese bbq) sauce onto the flesh of the duck breasts. Lay them on a plate flesh side down and score the skin, salting generously. Set aside while you prepare the salad. Cook the buckwheat (Japanese soba) noodles in boiling water for a few minutes. When you are satisfied that they are just cooked strain them and shock them with cold water. Drain well and place into a bowl. To the noodles add sliced cucumber, carrot, red pepper, snow peas, spring onions, fresh coriander (cilantro) and the flesh of an orange. Make a dressing of ½-1 tablespoon of soy sauce, 2-3 tablespoons of mirin (Japanese sweet sake), a little sambal oelek (Indonesian raw chilli paste), 2 tablespoons of sesame oil and a squeeze of lemon juice. Check the balance of the dressing as some chilli pastes are quite salty. Balance the sweetness with mirin and the tartness with lemon juice. Add to the salad and toss well. To cook the duck breasts place them skin-side down in a cold pan then turn the heat to medium and cook for 10-12 minutes until golden brown, pouring off any excess fat during the cooking. Turn them over and cook for a further 2-3 minutes before resting them for 5 minutes. Slice diagonally and place onto servings of the prepared salad.

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Written by michelle picker

December 23, 2015 at 5:37 am

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