zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Warm Chilli and Plum Duck Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Warm Chilli and Plum Duck Salad

    Turn this light salad into a more substantial dish by serving it on a bed of egg noodles instead of salad leaves.

    • Milk Free
    • Preparation time: 5 minutes
    • Cooking time: 8 minutes
    • Total time: 13 minutes 15 minutes

    Serves: 2

    Ingredients

    • 1 tbsp Waitrose Wok Oil
    • 225g pack Waitrose Free Range Duck Mini Fillets
    • 1 tbsp sesame seeds
    • 100g bag Waitrose Wild Roquette & Chard Salad
    • 50g radishes, trimmed
    • ½ tsp toasted sesame oil
    • 2 tbsp Encona Thai Sweet Chilli Sauce
    • 2 tbsp Sharwood's Plum Sauce

    Method

    1. Heat the oil in a frying pan. Fry the duck fillets for 3-4 minutes, then add the sesame seeds and cook for a further 3-4 minutes until the duck is thoroughly cooked and the juices run clear.
    2. Meanwhile, put the salad in a bowl and slice in the radishes, then dress with the sesame oil.
    3. Stir the sweet chilli sauce and plum sauce into the duck and heat through. Remove from the heat and allow to cool slightly before serving with the salad and chunks of crusty bread.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars