Smoked Duck Salad with orange and Asian dressing is best when the smoked duck is added to the salad warm. The orange and Asian dressing make the dish unique.
Featured in: Finding a Closer Connection with our Food
Ingredients
For the salad:
- •50 grams salad leaves
- •2 large oranges, segmented and juice from the pith squeezed out and reserved
- •2 hot smoked duck breasts, sliced
For the dressing:
- •15 ml (1 tablespoon) soy sauce
- •15 ml (1 tablespoon) runny honey
- •Reserved orange juice
- •1 small clove garlic, crushed
- •2.5 ml (½ teaspoon) Chinese five spice powder
- •1 cm (⅓ inch) piece peeled fresh ginger, finely grated
Preparation
For the salad: Place the salad leaves in a large bowl and add the orange segments.
For the dressing: Combine all the ingredients in a bowl, and whisk until blended. Set aside.
For assembly: Pour the dressing over the salad. Top with slices of duck breast and serve immediately.
From the book
Smoked
Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. An essential guide for anyone who wants to try this ancient technique with step-by-step instructions for both hot and cold smoking.
