1. In a deep saucepan add satay sauce ingredients, whisk and stir regularly to combine over low heat. Once combined and thickened to liking set aside.
2. In a glass bowl whisk together garlic, lemongrass, tamari and fish sauce. Add duck breast and coat both sides. Allow to stand in marinade flesh side down for 20 minutes whilst preparing salad.
3. In a large bowl toss wombok, carrots and spring onion. Whisk together dressing ingredients and drizzle over salad. Toss to coat. Set aside.
4. Cook duck breast skin side down on an oiled pan over medium heat. Once skin is golden and starting to crisp after approx. 5 minutes, turn and cook other side for approx. 10-12 minutes or until cooked to liking. Turn once more to crisp skin. Rest for 3-4 minutes and slice.
5. Serve wombok salad topped with duck breast and pour over satay sauce. Finish with peanuts, spring onion and chilli.

Recipe by nutritionist Casey-Lee Lyons livelovenourishaus