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Duck Salad with Marmalade Dressing
flesh of 4 cooked duck legs or 1 whole cooked duck, cut or torn into chunks 6 handfuls salad leaves 150g snow peas, very finely sliced 2 spring onions, finely shredded 2 cups mung bean sprouts ½ cup roasted peanuts or cashews ¼ cup torn mint leaves Marmalade Dressing 2 tbsp Golden Marmalade or other marmalade ½ cup orange juice 2 tbsp neutral oil 1 tbsp rice vinegar 2 tsp fish sauce 1 tsp sesame oil 1 tsp finely grated fresh ginger ½ tsp five-spice powder ground black pepper, to taste
© Annabel Langbein Media
To make Marmalade Dressing, place all ingredients in a small jar and shake to combine. Store in the fridge for up to 2 weeks.
To make the salad, combine all ingredients in a serving bowl, toss through dressing and serve.
This recipe is from my book The Free Range Cook: Through the Seasons
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