Luv-a-Duck Recipes

Asian Duck Breast Salad with Green Tea Dressing Recipe

Asian Duck Breast Salad with Green Tea Dressing

from Everyday Gourmet with Justine Schofield

To Cook
30 minutes
How easy?
It’s so easy...
Serves
2
Luv Rating
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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

Fresh Duck Breasts

Fresh Duck Breasts

Method

  1. Pre-heat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.

LUV to Help You

How to BBQ Duck Breasts

How to Cook Duck Breasts

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Products used

Fresh Duck Breasts

Fresh Duck Breasts

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