Gingery Hot Duck Salad
Serves 2
Recipe By: Nigella Lawson
1 duck breast
2 tablespoons fish sauce (nam pla)
1/2 lime -- juiced
1/2 orange -- juiced
1 small red chile -- finely diced
1/2 piece fresh ginger -- grated
Sesame oil -- few drops
2 ounces (1/4 cup ) baby spinach
Orange zest -- for garnish
Heat a large skillet or griddle to medium-high heat. Cook duck
breast, fat side down, if not removed, for 10 to 12 minutes flipping
with tongs, until it is lightly pink inside. Remove from skillet or
griddle and place on cutting board, allowing meat to rest. While the
duck is resting, begin the dressing.
In a medium bowl, mix fish sauce, lime juice, orange juice, red
chile, grated ginger, and sesame oil. Stir using a spoon. Take baby
spinach and lay across a decorative plate. Slice duck breast on a
diagonal into thin slices. Place the juice from the cutting board and
the duck slices into the dressing. Toss the duck slices in the
dressing using your hands or tongs. Place the duck and dressing on
top of spinach. Top with orange zest and serve immediately.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 2 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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