We Love Cooking! + spring onions

:: Open Aromatic Duck Salad

This is my recipe contribution to December's edition of Irish Tatler, and it also just so happens to be one of my favourite recipes of all time forever and ever the end! It is also one of my favourite recipes from my cookbook which may I remind you would make a lovely christmas present for a loved one! Ok shameless plugs aside, this is such a wonderful dish and it's super easy to prepare, stick the duck in the oven slice the vegetables, make the dressing and you're done! Couldn't be easier!

Open Aromatic Duck Salad

This is basically an adaptation of the classic aromatic duck and pancake dish which is available at most Chinese restaurants. It’s one of my favourite dishes and is so simple to produce. The tender crispy duck goes well with the fresh raw vegetables and tangy Asian dressing.

Serves 2
1 crispy half duck portion (available pre-cooked at most supermarkets)
2 large carrots, thinly sliced
½ cucumber, thinly sliced
½ Chinese cabbage, finely shredded
Bunch of spring onions, thinly sliced

For the dressing:
Juice of ½ lime
2 garlic cloves, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
2 tablespoons of rice wine vinegar
2 tablespoons of oyster sauce
1 teaspoon of sesame oil

Before you start, put the duck in a roasting tin (you can stick the breast on a wire wrack, this way the fat will drip) and place in the oven for approximately 20 minutes at 200°C/400°F/Gas Mark 6 or until heated through.
In a large mixing bowl mix the ingredients for the dressing. Add the carrot, cucumber, cabbage and spring onions, and toss to combine.
Take the duck out of the oven, slice thinly and add to the salad. Serve straightaway.

Photo credit: Jocasta Clarke

book, cabbage, cake, carrot, cucumber, duck, garlic, onion, oyster sauce, RAW, rice, rice wine vinegar, sesame oil, and more:

:: Open Aromatic Duck Salad + spring onions