DUCK SALAD WITH LEMONGRASS
Serves 6 to 8
Prep time 30 minutes
2 pieces of duck breast 1 ripe mango
1 pack mixed leaf salad
3 stalks of lemongrass 1 red chilli 50ml grapeseed oil 1 tsp honey juice of 4 limes
2 tsp soya sauce
1 tsp sesame seeds toasted 2 tbsp coriander leaves, torn 2 tbsp Thai basil, torn
•Infuse the oil with smashed lemongrass and chillies overnight. Strain through a fine sieve. Combine the strained oil with honey, lime juice, salt, and soya sauce and whisk till blended. •Grill the duck breast 10 minutes on each side to give a pink cut of duck. Rest for 10mins and slice thinly. Pare off mango skin and slice mangoes.
•Arrange the sliced mango and duck on the salad leaves, pour the lemon grass dressing and garnish with sesame, coriander and Thai basil.
Duck Salad with Lemongrass