Gingery Hot Duck Salad
by Nigella. Featured in NIGELLA BITESIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 1 duck breast
- 2 tablespoons thai fish sauce (nam pla)
- juice of ½ lime
- juice of ½ orange
- 1 fresh red chilli (finely chopped)
- 1 centimetre piece of fresh ginger (grated)
- 1 sprinkling of sesame oil (optional)
- 50 grams baby spinach (or watercress, lambs lettuce or a mixture)
- 1 duck breast
- 2 tablespoons thai fish sauce (nam pla)
- juice of ½ lime
- juice of ½ orange
- 1 fresh red chile (finely chopped)
- ½ inch piece of fresh gingerroot (grated)
- 1 sprinkling of asian sesame oil (optional)
- 2 cups baby spinach (or watercress, lambs lettuce or a mixture)
Method
- Grill or fry the duck breast — fat-side down if not removed — until it's cooked to juicy pinkness.
- 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.
- 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.
- Grill or fry the duck breast — fat-side down if not removed — until it's cooked to juicy pinkness.
- 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 asian sesame oil together in a bowl.
- 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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What 2 Others have said
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Posted by Rowanmilligan on 11th August 2021
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Posted by on 27th August 2014
Show more commentsFirst time I’ve cooked with duck and I thought it needed to be cooked through like chicken. Realised my error just in time, and it worked out perfectly. Delicious!
I did this with left over duck and I didn't have extra fat so it was really a great lean delicious dish. So simple! You will not be dissappointed!