Duck Breast, Red Cabbage and Corn Chip Salad
from Everyday Gourmet with Justine Schofield
Ingredients
2 Luv-a-Duck Fresh Duck Breasts
1 tsp coriander powder
1 Tblsp olive oil
½ red cabbage, shredded
2 cups baby spinach leaves
¾ cup black beans
½ bunch spring onions
3 sprigs of coriander, leaves picked
2 big handfuls of plain corn chips, broken up slightly
Chipotle Dressing
2 tblsp chipotle in adobe sauce*
½ cup of whole egg mayonnaise
1 lime, zest and juice
¼ cup olive oil
Salt and pepper
* If you cannot find chipotle in adobe sauce, substitute with 1 tblsp of smoked paprika.
Products used
Method
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Remove the fresh duck breast out of the fridge 15 minutes before cooking and pre heat the oven to 190°C.
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Score the duck skin and season with salt and pepper. Heat a pan until you can feel moderate heat and place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes. Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at leaast 5 minutes before slicing into it.
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Whisk together the dressing ingredients. Add a little warm water to the dressing if required.
- Toss together the cabbage, spinach, beans, spring onions, coriander and duck with ¾ of the dressing. Add the chips and finish with remaining sauce.