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GINGERY HOT DUCK SALAD

GINGERY HOT DUCK SALAD

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Serves: 2

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

This recipe is a slight reworking of a Cambodian beef salad I often make; here the lime juice in the steeping mixture (which turns into the dressing) is supplemented with orange juice (Asian evocations of duck a l'orange and all that), but in season, around January, use instead of this combination the fragrantly acerbic juice of one Seville orange.

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Ingredients

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  • 1 duck breast
  • 2 tablespoons Thai fish sauce (nam pla)
  • juice of ½ lime
  • juice of ½ orange
  • 1 Cayenne chilli (finely chopped)
  • 1 cm piece of fresh root ginger (grated)
  • 1 sprinkling of sesame oil (optional)
  • 50 grams baby spinach (or watercress, lambs lettuce or a mixture)
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Method

  1. Grill or fry the duck breast - fat-side down if not removed - until it's cooked to juicy pinkness.
  2. Let it rest on a board while you mix the fish sauce, lime and orange juice (or just Seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.
  3. Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.

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