Asian-style duck salad
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Pinot Noir and duck is like Fish and Chips, Collingwood and Eddie, Abbott and Costello (the American pair). It is a match in all directions, and is so perfect one must try it to understand how wine and food complents and raises taste to the heavens.
Preparation Time - 15 minutes
- 2 large (about 500g) duck breast fillets, skin removed
- 1 carrot, peeled, cut into thin batons
- 100g snow peas, trimmed, thinly sliced lengthways
- 100g sugar snap peas, trimmed
- 1 long fresh red chilli, deseeded, thinly sliced lengthways
- 200g Chinese cabbage, finely shredded
- 100g bean sprouts, ends trimmed
- 2 green shallots, ends trimmed, halved, thinly sliced lengthways
- 1 cup firmly packed fresh coriander leaves
- 20g flaked almonds
- Coriander sprigs, to serve
Dressing
- 1 tsp finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 60ml (1/4 cup) fresh lime juice
- 1 tsp sesame oil
- 1 tbs wheat-free tamari sauce
- 1/4 tsp honey
Method
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To make dressing, combine ginger, garlic, lime juice, sesame oil, tamari and honey in a bowl.
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Heat a non-stick frying pan over medium heat. Add duck and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat and transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
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Meanwhile, combine carrot, snow peas, sugar snap peas and chilli in a heatproof bowl. Cover with boiling water. Drain immediately and refresh under cold water. Return to the bowl.
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Thinly slice duck across the grain. Add to carrot mixture along with the cabbage, bean sprouts, shallot, coriander and almonds. Drizzle with half the dressing and toss to combine.
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Divide salad among plates. Drizzle with remaining dressing and sprinkle with coriander sprigs.