This recipe is a slight reworking of a Cambodian beef salad I often make; here the lime juice in the steeping mixture (which turns into the dressing) is supplemented with orange juice (Asian evocations of duck a l'orange and all that), but in season, around January, use instead of this combination the fragrantly acerbic juice of one Seville orange.
• Prep and cook time: 30 minutes
• Yield: Serves 2
• 1/2 lime juice
• 1 duck breast
• 1/2 orange juice
• 2 tbsps Thai fish sauce
• 1 cayenne chilli, finely chopped
• 1 cm piece of fresh ginger, grated
• 1 sprinkling of sesame oil (Optional)
• 50gm baby spinach or watercress, lambs lettuce or a mixture
- Grill or fry the duck breast - fat-side down if not removed - until it's cooked to juicy pinkness.
- Let it rest on a board while you mix the fish sauce, lime and orange juice (or just Seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.
- Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.
This great family recipe is thanks to Nigella at https://www.nigella.com/recipes/gingery-hot-duck-salad