This a slightly adapted version of one of my favourite recipes from my cookbook. It’s fairly similar, the only difference really being that, I serve the salad in mouthful portions on baby gem lettuce leaves here. Apart from the duck don’t be too concerned about the salad ingredients, anything goes here really, things like bean sprouts, shredded Chinese cabbage, finely sliced snow peas are all perfect also. You can get amazing aromatic duck breasts in the frozen section at good Chinese supermarkets, which only require roasting time in the oven for delicious results.

Serves 4
2 aromatic duck breasts, cooked and shredded
2 carrots, thinly sliced
6 spring onions, thinly sliced on the diagonal
1 red pepper, thinly sliced
Baby gem lettuce leaves, to serve

Dressing:
3 tablespoons of sunflower oil
Juice of 1/2 lime
1 teaspoon of fish sauce
1 tablespoon soy sauce

Add all the ingredients for the dressing to a bowl and whisk to combine.

Add the duck, carrots, spring onions, and red pepper to the bowl and toss with the dressing to combine.

Arrange baby gem lettuce leaves on a serving platter and add spoonfuls of the duck salad to them.

Serve straight away, or refrigerate the duck salad and assemble when required.