World Cuisine

  • 3 tablespoons groundnut oil
  • 500 g (1 lb) boneless, skinless duck breasts, cut into thin slices
  • 1 carrot
  • 10 cm (4 inch) piece cucumber
  • 150 g (5 oz) iceberg lettuce, finely shredded
  • 1 celery stick, finely sliced diagonally
  • 4 spring onions, finely sliced diagonally
  • handful of mint leaves, torn
  • salt and black pepper
  • 3 tablespoons light olive oil
  • 2 tablespoons malt vinegar
  • 2 tablespoons light soy sauce
  • 2 teaspoons light muscovado sugar

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Toss in half the duck, season with salt and pepper and stir-fry for 2 minutes, until browned yet still slightly pink in the centre. Remove the duck using a slotted spoon and wipe the wok clean with kitchen paper. Heat the remaining oil and stir-fry the rest of the duck in the same way.

Toss the cooked duck in a large bowl with the dressing ingredients. Leave to marinate while you prepare the rest of the salad.

Use a vegetable peeler to slice the carrot finely lengthways into paper-thin ribbons. Cut the cucumber in half lengthways and scoop out the seeds using a spoon. Place cut-side down on a chopping board and finely slice on the diagonal. Place the carrot and cucumber in a large bowl, then add the lettuce, celery, spring onions and mint.

Allow the duck to completely cool in the dressing, then toss it into the prepared salad.

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