Duck and Orange Salad
Donal's Notes
If you’ve ever spotted those packets of pre-cooked aromatic duck in the supermarket (the sort used to make crispy duck pancakes), then this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad using orange segments and seasonal leaves. The dressing is made with a handful of Asian store cupboard ingredients to help you create a weeknight feast!
For the dressing:
Roasting tray
Chopping board
Chopping knife
Whisk
Small sharp knife
Instructions
1
Preheat the oven to 190°C (170°C fan). Put the duck into a small roasting tin and roast in the oven for 20–25 minutes until crispy, or follow the packet instructions.
2
Remove from the oven and use 2 forks to shred the meat. (You can use leftover duck here too.)
3
Grate the ginger and thinly slice the spring onions.
4
Make the dressing by whisking the ginger together with the dark soy sauce, Chinese rice wine, sesame oil and orange zest.
5
Holding the oranges over a bowl to catch the juices, use a sharp knife to peel away the peel and white pith, then cut the oranges into segments.
6
In a large bowl add the shredded duck, spring onions, salad leaves, herbs and orange segments.
7
Whisk the orange juice into the dressing and pour it over the salad. Mix well to combine.
8
Pile onto plates and serve straight away.
