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Asian-style duck salad
Asian-style duck salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Honey and soy glazed Asian duck salad - a luxurious meal option.
Ingredients:
  • 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
  • 200g Chinese cabbage, finely shredded
  • 100g bean sprouts, ends trimmed
  • 2 green shallots, ends trimmed, halved, thinly sliced lengthways
  • 250.00 ml firmly packed fresh coriander leaves
  • 20g flaked almonds
  • Coriander sprigs, to serve
  • 1 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 60ml (1/4 cup) fresh lime juice
  • 1 tsp sesame oil
  • 20.00 ml wheat-free tamari sauce
  • 1.80 gm honey
Instructions:
  • In a bowl, blend fresh ginger, minced garlic, zesty lime juice, rich sesame oil, flavorful tamari, and sweet honey to create the dressing.
  • Preheat a non-stick frying pan over medium heat. Cook the duck for 3 minutes on each side for a perfectly medium result. Transfer the cooked duck to a plate, cover it with foil, and let it rest for 10 minutes before serving.
  • In a heatproof bowl, mix together carrots, snow peas, sugar snap peas, and chili. Pour boiling water over the mixture, then drain and rinse with cold water. Return the vegetables to the bowl.
  • Slice duck thinly against the grain. Combine with carrot mixture, cabbage, bean sprouts, shallot, coriander, and almonds. Drizzle with half of the dressing and toss together.
  • Plate the salad individually. Finish by generously drizzling the remaining dressing and garnishing with fresh coriander sprigs before serving the diabetes-friendly, high protein salad promptly.

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