Asian Cucumber and Duck Salad

Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 2-4 Servings
Difficulty: Medium

INGREDIENTS

• 2 duck breasts, skin-on

Marinade:

• ½ tsp grated ginger
• 2 clove garlic, grated
• ¼ Cup mirin (sweet Japanese cooking wine)
• ¾ Cup soy sauce

Salad:

• 1 cucumber, diced
• ½ cup daikon (Japanese radish), diced
• 1 long red chili, finely sliced
• 1 long green chilli, finely sliced
• ¼ bunch coriander, roughly chopped
• ½ Cup bean shoots or sprouts, roughly chopped
• 3 spring onions (green onions), thinly sliced
• ¼ Cup pickled ginger

 

Dressing:

• ½ tsp grated ginger
• 1 clove garlic, grated
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• Juice of 1 lime
• Salt and pepper
• 2 Tbsp Kewpie mayonnaise
• 2 Tbsp extra virgin olive oil

Crispy fried shallots, to serve
Toasted sesame seeds, to serve
Nori sheets, to serve

DIRECTIONS

1. To make the marinade, combine all ingredients in a dish (big enough to fit both duck breasts) and wisk together.
2. Score the duck skin in a criss-cross pattern and season both sides with salt. Heat a Swiss Diamond Nonstick Fry Pan over low-medium heat and place the duck breasts, skin side down, into the hot pan. Fry gently for the fat to render down. Once crispy on the skin side, turn over and cook the other side for a minute or two.
3. Place the duck breasts, skin side up, straight into the marinade so it absorbs the liquid as it cools down.
4. For the salad, combine all ingredients in a large bowl and set aside.
5. Combine all of the dressing ingredients in a small bowl and wisk together. Pour dressing over the salad and toss together well.
6. Remove the duck from the marinade and slice into thick medallions. Arrange on top of the salad, sprinkle over some crispy fried shallots and sesame seeds and serve either wrapped in a nori sheet or in a bowl.