My days have been pretty slow, being sick puts such a downer on your mood. All it takes is some nice produce or more to the point…DUCK to get me excited, now I’m feeling slightly human.This recipe was adapted from Curtis Stone’s Asian Duck Salad.I love the combination of orange and fennel, the sweetness of the orange cuts through the aniseed flavours of the fennel and they all come together to balance the richness of the duck. Perfect!
It will only takes 30 minutes, cook the duck (or even quicker,buy ready cooked duck breasts), prepare the salad and whip up the dressing. You could use chicken or spatchcock and the dressing will last a couple of days in the fridge.
Warm Duck Salad with Orange and Fennel
4x duck breasts, cooked to liking and sliced, or precooked duck
1 Fennel, finely sliced
1 Shallot, Julienne
1 Lebanese Cucumber, cut into ribbons
2 cups of Baby Spinach
2 Segmented Oranges
1/4 cup Fresh Orange Juice
2 tbsp Sweet Chili Sauce
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
1 tsp Sesame oil
- Cook the duck to your liking , cover and set aside to rest.
- Whisk dressing ingredients in a bowl or pour into a glass jar and shake to combine.
- Place all salad ingredients into a large bowl, toss, then pour over half the dressing and toss again.
- Arrange salad on serving plates, top with sliced Duck and the remaining dressing.