Sharwoods
Duck, leek and cucumber salad
This recipe recreates a Peking Duck style dish, similar to that served in a Chinese restaurant. Elegant looking, the dish is ideal for last minute entertaining or as a midweek treat.
Preparation time: 2 mins
Cooking time: 25 mins
Serves: 2-3
Sharwood's Hoi-Sin & Five Spice Cook-In Sauce
Our Hoi-Sin & Five Spice Cook-...
Shopping list:
½ cucumber
1 medium sized leek
2 duck breasts
1tsp light soy sauce
1 tsp sesame oil
1 jar of Sharwood's Hoi-Sin & Five Spice Cook-In Sauce
Method:
1) Wash and cut the cucumber into fine shreds.
2) Trim and discard the green part of the leek, cut into fine shreds, wash and drain well.
3) Prick the duck skin with a fork and place the breasts (skin side down) on to a hot frying pan.
4) Fry the duck breasts on a low heat for 15 minutes, then turn them onto the meat side and fry for a further 5 minutes.
5) When cooked, place the duck breasts onto a plate, keep warm and set aside for 5 minutes.
6) Meanwhile, toss the cucumber, leek, soy sauce and sesame oil together in a large bowl, and place it on the side of the serving plates.
7) Thinly slice the duck breast and fan it out next to the salad.
8) Heat the sauce and pour over to glaze the duck breast.
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Cooking Tip
Stir frying noodles
You'll need to boil noodles before you stir-fry them, but make sure you don't overcook them. Then rinse them with cold water, drain carefully and toss them in a little vegetable oil. They're now ready to stir-fry.