Prep 10 mins
Cook 10 mins
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.
- 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
- with a sharp knife, make slashes in the duck skin 1/8 inch apart.
- Heat 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.
- Pour off the fat and discard or save for making roast potatoes.
- Turn the duck breasts over and fry for a further 3 minutes until the other side is well browned.
- Remove from the pan and slice thinly.
- Add the sesame seeds to the pan and allow to brown slightly.
- Add the stem ginger and syrup, sesame oil, the remaining vegetable oil and lime juice.
- Whisk well and season to taste.
- Add the ducks and plums to the dressing and heat through.
- Toss the warm ingredients with the salad leaves.
I was able to get stem ginger for this and make it tonight. It was good thank you MarieAlice, with the dressing a nice blend of sweet, sour and salty. I can't imagine where the other reviewer got the bitter flavour from-maybe it was from her salad leaves.
I don't know what I did wrong, but this was very bitter. Sorry MarieAlice but I won't be making this again.