Smoked Duck Salad
Charlotte Pike likes to travel, in search of the best food and drinks to recreate in her kitchen.
This recipe is featured in Finding a Closer Connection with our Food
Smoked Duck Salad with orange and Asian dressing is best when the smoked duck is added to the salad warm. The orange and Asian dressing make the dish unique.
- Servings 2
Ingredients
For the salad:
- 50 grams salad leaves
- 2 large oranges, segmented and juice from the pith squeezed out and reserved
- 2 hot smoked duck breasts, sliced
For the dressing:
- 15 ml (1 tablespoon) soy sauce
- 15 ml (1 tablespoon) runny honey
- Reserved orange juice
- 1 small clove garlic, crushed
- 2.5 ml (½ teaspoon) Chinese five spice powder
- 1 cm (⅓ inch) piece peeled fresh ginger, finely grated
Preparation
For the salad: Place the salad leaves in a large bowl and add the orange segments.
For the dressing: Combine all the ingredients in a bowl, and whisk until blended. Set aside.
For assembly: Pour the dressing over the salad. Top with slices of duck breast and serve immediately.
Charlotte Pike
Charlotte Pike is the author of Smoked (2017) and Fermented (2015), which was shortlisted for an André Simon Award, and The Hungry Student Cookbook series (2013), which won an International Gourmand Award. A graduate of the Ballymaloe Certificate Course, Charlotte has contributed to many cookbooks and publications by writing recipes and food styling and occasionally reports on food for BBC Radio. As a deeply passionate advocate of good food, Charlotte spends much of her time travelling the world learning about and searching for the best food and drink, and recreating recipes in her kitchen.
Photo credit: Tara Fisher
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