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    Saturday, November 14, 2015

    Asian-style duck salad Recipe

      Asian-style duck salad Recipe

            200g Chinese cabbage, finely shredded
        100g bean sprouts, ends trimmed
        2 green shallots, ends trimmed, halved, thinly sliced lengthways
        1 cup firmly packed fresh coriander leaves
        20g flaked almonds
        Coriander sprigs, to serve

        2 large (about 500g) duck breast fillets, skin removed
        1 carrot, peeled, cut into thin batons
        100g snow peas, trimmed, thinly sliced lengthways
        100g sugar snap peas, trimmed
        1 long fresh red chilli, deseeded, thinly sliced lengthways


        1 teaspoon finely grated fresh ginger
        2 garlic cloves, finely chopped
        60ml (1/4 cup) fresh lime juice
        1 teaspoon sesame oil
        1 tablespoon wheat-free tamari sauce
        1/4 teaspoon honey

    Asian-style duck salad Recipe

        Step 1

        To make dressing, combine ginger, garlic, lime juice, sesame oil, tamari and honey in a bowl.
        Step 2

        Heat a non-stick frying pan over medium heat. Add duck and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat and transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
        Step 3

        Meanwhile, combine carrot, snow peas, sugar snap peas and chilli in a heatproof bowl. Cover with boiling water. Drain immediately and refresh under cold water. Return to the bowl.
        Step 4

        Thinly slice duck across the grain. Add to carrot mixture along with the cabbage, bean sprouts, shallot, coriander and almonds. Drizzle with half the dressing and toss to combine.
        Step 5

        Divide salad among plates. Drizzle with remaining dressing and sprinkle with coriander sprigs. Serve Diabetes friendly, high protein salad immediately.

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    Item Reviewed: Asian-style duck salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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