Duck! A salad.

Duck is popping up more and more at my local shops. This is a wonderful thing as I love duck but haven't had much opportunity to cook it. One of the easiest and quickest recipes comes out of Nigella Bites from Nigella Lawson. This recipe comes from the Temple Food section and can also be found on Nigella.com it goes a little like this:

Gingery Hot Duck Salad

1 duck breast
2 tablespoons fish sauce
juice of 1/2 lime and juice of 1/2 orange, or of 1 Seville orange
1 cayenne chilli, finely chopped
1cm ginger, grated
few drops sesame oil (optional)
50g mixed leaves (I used watercress, rocket, mesclun, coriander and mizuna, no idea what it weighed, but enough to fill my plate well)
*Not mentioned in the recipe, but shown in the photo is some sliced spring onion, which I choose to add as well.

Grill or fry the duck breast ? fat-side down if not removed ? until it?s cooked to juicy pinkness. I'm usually cooking a duck breast with the wing bone, so find I need to either pop it in the oven to finish, or more likely, turn it over for a minute or two.

Let it rest on a board while you mix the fish sauce, lime and orange juice (or just Seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.

Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.

Serves 2.....umm, though I can eat this on my own....

I love that this is considered Temple Food! I suspect the people in the know about health and well-being would consider the fat should be removed, and of course you could cook the duck without the fat. I personally agree with Nigella that this is best with the fat on, and besides, I can save the rendered fat in the freezer and acquire enough from a few meals of this salad to make some perfect roast potatoes later on.