If you’ve ever spotted packets of pre-cooked duck in the supermarket, this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad.
- ½ pre-cooked free range duck
- 4 spring onions, finely sliced
- 2 large handfuls salad leaves
- A good handful fresh mint leaves
- A good handful fresh coriander leaves
- 2 oranges, segmented, plus the leftover juice
- 3 tsp (15 ml) dark soy sauce
- 3 tsp (15 ml) rice wine
- 1 tsp sesame oil
- 1 small thumb-sized piece of ginger, finely minced
- Zest of 1 orange
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 190°C. Cook duck for 20-25mins, until crispy, then remove and shred the meat. (You can use leftover duck here too.)
- Whisk together the ingredients for the dressing.
- In a large bowl mix the shredded duck, spring onions, salad leaves, mint leaves, coriander and orange slices. Pour in the leftover orange juice and the dressing. Toss.
- Pile onto large serving plates and serve straight away.