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    Warm Chilli and Plum Duck Salad

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    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


    • 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


    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.

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