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Recipe

Winter Duck and Baby Fennel Salad with Spicy Thai Dressing

8
Serves
15 MINS
Prep Time
3 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 2 Baby Cos Heart
  • 2 Baby Red Cos Heart
  • 1 Treviso™ radicchio lettuce, sliced
  • 1 Baby Fennel
  • 1 pre-cooked Peking duck, (available in Asian barbecue shops) Dressing
  • 50 ml light soy
  • 50 ml sweet chilli sauce
  • 1 tsp ginger, grated
  • 100 ml hot water
  1. Shave or finely slice fennel and place in cold water.
  2. Remove meat from duck, discard bones.
  3. Cut duck meat into bite-sized pieces and place, skin side up (where possible) on an oven tray.
  4. Slice baby cos and baby red cos, reserving a few whole leaves for garnish.
  5. Place sliced cos and Treviso™ radicchio in a bowl.
  6. Grill duck until skin is crispy, about 3 minutes. Add to bowl with well drained fennel.
  7. Whisk dressing ingredients together and pour over salad. Toss and serve immediately.