Winter Duck and Fennel Salad with Spicy Thai Dressing

Ingredients

• 2 Baby Cos Heart
• 2 Baby Red Cos Heart
• 1 Treviso™ radicchio lettuce, sliced
• 1 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

Method

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.