Recently I had a
delicious salad at the restaurant Eight over Eight which combined duck with
mint, crunchy Asian leaves and watermelon all bound together with a light Asian
dressing. With this as my inspiration I
made a similar salad at home this weekend, instead opting for pomegranate seeds,
which gave the salad a lovely sweet-sour bite. It also looks suitably
Christmassy!
This is barely a
recipe:
Serves 2:
In a bowl combine; shredded duck meat (I used 1 confit duck leg but a thinly sliced seared duck
breast would also work), the leaves from several stalks of mint, half a chopped
cucumber, 3-4 sliced spring onions, rocket and the seeds and juice from ½ a
pomegranate. Make a dressing with the juice of 1 lime, 1 tbsp soy sauce, 1 chopped
clove of garlic, 4 tbsp olive oil, 1 tbsp sweet chilli sauce, 1 tsp fish sauce,
1 tbsp rice wine vinegar. Toss into the dry ingredients and serve.
