Crispy Duck Salad

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Ingredients

• 2 duck breasts (skin on)
• 1 Carrot (julienne)
• 8 cherry tomatoes (cut in halves)
• 2 radishes (scrubbed clean and thinly sliced in rondels)
• Mixed salad leaves.
• Oil for deep frying.
• Salt and pepper (to season duck)
• Toasted sesame seeds (garnish)
Asian vinaigrette
• 30ml rice vinegar
• 10g sugar
• 30ml soy sauce
• 1 thumb ginger (grated, about 10g)
• 2 cloves garlic (grated)
• 10ml sesame oil
• 10ml peanut/vegetable oil
• ½ green chili thinly sliced
Glaze for the duck
• Juice of 1 orange
• 1 tablespoon ketchup
• 3 tablespoons honey
• 1 tablespoon soy sauce
• A few drops of sesame oil

Instructions

1. Preheat oven to 180˚C
2. Make vinaigrette by combing all ingredients, mix well to give sugar a chance to dissolve.
3. Score the skin side of the duck breast with a sharp knife. Season duck with salt and pepper.
4. Heat a skillet till almost smoking, place the duck skin side down into the pan. When it is nicely seared, turn duck to the other side and sear.
5. Transfer the skillet to the oven and cook duck for 5-8 minutes. Allow duck to rest for 10 minutes.
6. Preheat your deep fryer to 190˚C
7. Cut the duck breast into thin slices, you will notice it is still pink at the centre. Deep fry the duck breast in batches till crispy. Set on kitchen towels to get rid of excess grease.
8. Combine all ingredients for the glaze and cook at a simmer till nicely thickened to the consistency of syrup. Throw in the crispy duck and coat lightly.
9. Assemble salad by tossing together salad leaves, carrots, radish and cherry tomatoes and dressing with vinaigrette.
10. Serve salad with crispy duck on top.