Duck Salad

  • 1 pack of aromatic crispy duck, available from most supermarkets.
  • Salad dressing
  • 3 shallots finely chopped
  • 2 sticks of lemongrass, inner part finely sliced
  • 3 Kaffir lime leaves finely sliced
  • 100g soft dark brown sugar
  • 250mls water
  • 1.5 tablespoons of fish sauce
  • Juice of one lime
  • Duck dressing
  • 1 tablespoon of tomato ketchup
  • 1 tablespoon of honey
  • 1 tablespoon fresh orange juice
  • 1 desert spoon of dark soya sauce
  • 1 desert spoon toasted sesame seed oil
  • Salad
  • 1/2 cup of diced watermelon or honeydew melon
  • 1 handful of mint leaves
  • 1 handful of rocket leaves
  • 1 handful of basil leaves
  • 1 handful of coriander leaves
  • 1/2cup of roasted cashew nuts
  • 2 spring onions finely sliced
  • Cook the duck in a 180C oven for 20-30 min (or as per instruction on pack)
  • Whilst this is cooking make the salad dressing. Mix the brown sugar in a pan with the water and bring to the boil, then simmer until it is reduced by half.
  • Add the chopped shallot, sliced lemon grass and kaffir leaves. Cook for a further five minutes, then remove from the heat. When the dressing is cool add the lime and fish sauce and leave to cool com
  • Next make the duck sauce by mixing the ingredients together. When the duck is cooked, shred it and mix it into the duck sauce and leave it to cool completely
  • Mix the salad leaves together and sprinkle with the dressing. Place the duck on top and then sprinkle with watermelon, nuts and spring onion over the top.