Asian Duck Breast Salad with Green Tea Dressing
from Everyday Gourmet with Justine Schofield
Ingredients
100ml mirin
50ml rice wine vinegar
1 tblsp soy sauce
5g green tea leaves
1 tsp black sesame seeds
2 Luv-a-Duck Ready Roasted Peking Duck Breasts, skin on
200g carrots
2 tblsp olive oil
70g bean sprouts
1 lebanese cucumber, sliced
2 heads of baby bok choy, cut in quarters
Products used
Method
- Pre-heat oven to 180°C.
- Peel carrots and cut into wedges, toss in olive oil and place onto a lined baking tray. Remove duck from pack and place on the tray, skin side up, with the carrots. Bake for 15 minutes.
- For the dressing, bring rice wine vinegar and mirin to the boil. Add green tea and take off the heat. Once the dressing is cool, strain then add soy.
- Quickly blanch the bok choy and place in a mixing bowl with the roasted carrots, cucumber, bean sprouts and duck. Add the dressing and finish with black sesame seeds before serving.