Duck Salad with Marmalade Dressing

If you use a barbecued or roasted duck from an Asian takeaway or supermarket this lovely salad is fast work, and even more so if you make the Marmalade Dressing in advance and have it ready in the fridge. If you can’t get duck it’s also good with chicken.

Annabel Langbein Media

print email share pin tweet shopping list add recipe

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 
https://www.annabel-langbein.com/recipes/duck-salad-with-marmalade-dressing/946/

EMAIL PRINT

Prep time:: 20 mins
Serves:: 6

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

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

Roasted Garlic

You must be logged in to add comments, click here to join.

1 comments

Try this recipe - Tomato Ricotta Salad https://greenann.com/recipe/tomato-ricotta-salad/ Ingredients: 3 Plum tomatoes 2 oz Ricotta cheese 0,5 oz Arugula 0,5 oz Basil 1 tbsp Extra Virgin Olive Oil 1 tbsp Balsamic glaze 1 pinch Sea salt 1 pinch Black Pepper Delicious!

BwarengaGriggs January 06, 2020