Preserved stem ginger is one of my favourite ingredients and is very tasty combined with the sesame flavour. The duck can be replaced with an equivalent amount of chicken, beef or even pigeon breast.
My Private Note
Units: US | Metric
- 2 of barbary duck breasts or 2 gressingham duck breasts
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 3 pieces preserved gingerroot, finely chopped plus
- 2 tablespoons ginger syrup, from the jar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- black pepper (to season)
- 2 plums, stoned and sliced
- 4 cups mixed salad greens
- 1with a sharp knife, make slashes in the duck skin 1/8 inch apart.
- 2Heat 1 TBS of the vegetable oil in a frypan, then fry the duck breasts, skin side down for 3 minutes or until the skin is crispy and alot of the fat has been rendered.
- 3Pour off the fat and discard or save for making roast potatoes.
- 4Turn the duck breasts over and fry for a further 3 minutes until the other side is well browned.
- 5Remove from the pan and slice thinly.
- 6Add the sesame seeds to the pan and allow to brown slightly.
- 7Add the stem ginger and syrup, sesame oil, the remaining vegetable oil and lime juice.
- 8Whisk well and season to taste.
- 9Add the ducks and plums to the dressing and heat through.
- 10Toss the warm ingredients with the salad leaves.
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Nutritional Facts for Warm Salad of Duck with Sesame and Ginger
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 361.6
- Calories from Fat 219
- Total Fat 24.4 g
- Saturated Fat 5.0 g
- Cholesterol 163.2 mg
- Sodium 101.1 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 0.7 g
- Sugars 3.3 g
- Protein 30.0 g
The following items or measurements are not included:
mixed salad greens