Duck and mandarin salad recipe
- 1 portion Luv-A-Duck Peking Duck Breast
- 2 mandarins
- 75g mixed lettuce leaves (Asian blend if you can get it)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- ¼ cup fresh mint leaves, shredded (optional)
- ¼ cup fresh coriander leaves, picked off stems (optional)
- fried onions, to serve
Use a zester to peel the rind off one mandarin and chop finely. Place the mandarin segments in a large bowl (I painstakingly remove all the white bits from the segments). Add the washed leaves and herbs to the bowl.
To make the dressing, juice the remaining mandarin and add the oil and vinegar to the juice. Whisk to combine.
Open the duck packaging (carefully so you don’t spill the marinade) and slice the duck. I cut off the skin, but that’s up to you. Heat a grill to high. Place the duck on some foil, brush with marinade and cook under the grill for 5 minutes until heated through and the skin is crisp (if using).
Toss the dressing through the salad and place a pile on each plate. Place the duck strips on top of the leaves and sprinkle with the fried onions.
- Not so much a family dinner, but a special dinner for two or entrée for 4 if you are entertaining. Inspired by a fabulous meal I had at Bistro C in Noosa recently… lucky me!
- If you don’t have the mint and coriander leaves, don’t stress, the salad is fine without them.
- Fried onions are available from Asian grocery stores.
- Recipe created by Melissa Hughes for Kidspot.