A L’Orange Duck Legs Chinese Cabbage Salad
Ingredients
- 2 x A L’Orange Duck Legs
- 1 large carrot, julienned
- 1 small Lebanese cucumber, deseeded, julienned (120g)
- 2 green onions julienned
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 2 cups Savoy cabbage or Napa cabbage shredded (Wombok)
- 1 long red chilli seeded, thinly sliced
- Asian fried shallots, pitted cherries, and roasted hazelnuts to garnish (optional)
SMASHED GINGER DRESSING
- 1 tablespoon freshly grated ginger (15g)
- 1/2 clove garlic
- 1/2 teaspoon chilli flakes
- 1 teaspoon sweetener of choice
- 2 tablespoons olive oil (30g)
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce (30g)
- 2 tablespoons lime juice or rice wine vinegar (30g)
- Salt flakes and black pepper
- 1/2 red shallot, finely chopped
Products used
Method
- Preheat oven to 190°C. Line a baking tray with parchment.
- Place the duck onto the tray skin-side up. Top with the sauce. Bake 15 minutes or until the skin is golden and crispy. Leave to rest for 5 minutes before shredding.
- Place julienned carrot, cucumber, green onions, coriander, and mint into a large bowl of iced water and set aside or chill for 10 minutes.
- Pound ginger, garlic, sweetener, and chilli flakes in a mortar and pestle to a coarse paste. Add remaining ingredients and mix to combine. Adjust seasoning to taste. Set aside.
-
Drain vegetables from the iced water. Combine with remaining salad ingredients, except the
garnishes. - When ready to serve, fold in shredded duck and pour over the dressing. Toss to combine. Garnish with shallots, cherries and hazelnuts.
Recipe by Megan Ellam (@MeganEllam): https://madcreationshub.com