Duck Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 packs Gressingham Duck Mini Fillets (or 2 duck breasts, sliced, with skin removed)
- • 1 tbsp Blue Dragon Light Sweet Chilli Sauce
- • 1 tsp freshly ground black pepper
- • 1 tsp salt
- • 1 tsp chilli flakes (optional)
- • low calorie cooking spray
- • 1 large orange (sliced into segments)
- • 10 grapes (halved)
- • 4 tbsp pomegranate seeds
- • 1/2 large cucumber (sliced into bitesize chunks)
- • 10 cherry tomatoes (halved)
- • 5 radishes (sliced)
- • 2 large carrots (grated)
- • 2 spring onions (chopped finely)
- • 4 handfuls salad leaves (enough for 4 people)
- • 2 tbsp balsamic vinegar
Preparation Steps
Spray a large frying pan with low calorie cooking spray and put on the heat. Open the packs of duck fillets and season well with the salt and pepper. Sprinkle on some chill flakes if you like a bit of extra heat.
Fry the duck for 3 minutes each side, then mix in the sweet chilli sauce and stir for one minute. Tip onto a plate and set aside to rest.
Place the orange segments, grapes, pomegranate seeds, radishes, cucumber, spring onions, tomatoes, and salad leaves in a bowl. Toss well and dress with the balsamic vinegar.
Place salad on a plate and top with the duck pieces. Top with grated carrot and drizzle some of the juice from the salad bowl over the top