Duck salad

Duck salad

The tamarind adds an Oriental tang, but leave it out if you prefer.

By , 21 September 2015
Duck salad
  • Ready in: 50 mins
  • Serves: 4
  • Price: £3.15 per serving
Nutritional Info
Each 233g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 946KJ 226KCAL
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
  • 25g tamarind (optional)
  • 1 tbsp ginger, finely grated
  • 1 tbsp sesame oil
  • 2 garlic cloves, crushed
  • 1 lime, juice of
  • 1 tsp clear honey
  • 2 Asda Duck Breast Fillets, skin removed
  • 1 tsp sunflower oil
  • 1 carrot, cut into strips
  • 100g mangetout
  • 100g sugar snap peas
  • 1 red chilli, sliced
  • 400ml boiling chicken stock
  • 200g Chinese leaf, shredded
  • 100g bean sprouts
  • 12 sprigs coriander, plus extra to garnish
  • Break up the tamarind (if using) and simmer with 5 tbsp water in a covered pan for 10 minutes. Push through a sieve. Meanwhile, whisk the ginger, sesame oil, garlic, lime juice and honey, and add 1 tbsp tamarind paste.

  • Rub the duck breasts with the sunflower oil. Heat a non-stick pan and cook over a medium heat for 5 minutes on each side. Remove and leave to rest for 10 minutes.

  • Put the carrot, mangetout, sugar snaps and chilli in a bowl. Pour over the stock and leave for 2-3 minutes. Drain and rinse under cold water.

  • Put in a salad bowl. Add the tamarind dressing, Chinese leaf, bean sprouts and coriander, and toss. Slice the duck breasts across the grain and add to the salad. Garnish with sprigs of coriander.