Carb conscious all the way with this crispy duck and ribbons-of-veg salad! Tangy carrot and baby marrow ribbons are plated alongside crispy duck strips. Served with fresh chilli slices and a delicious dressing. Say no to fuss and yes to flavour with this quack-er of a dish!
Crispy Duck & Ribbon Salad
Crispy Duck & Ribbon Salad
with toasted peanuts & fresh lime
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Baby Marrow
- Cabbage
- Carrot
- Cornflour
- Cucumber
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lime
- Limes
- Peanuts
- Sweet Chilli Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NUTS ABOUT YOU
Place the Peanuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
RIBBONS OF VEG
In a bowl, combine the Carrot ribbons, the sliced Cabbage, the baby marrow ribbons, the Cucumber half-moons, a squeeze of lime juice, the sliced chillies (to taste), and ½ the chopped coriander.
WHAT’S QUACKALACKIN’
Return the pan to a medium-high heat with enough oil to cover the base. Place the Cornflour and some seasoning in a bowl. Add the duck strips and toss until fully coated in the cornflour. Once the oil is hot, add the floured duck strips and fry for 4-5 minutes until crispy, shifting as they colour. Remove from the pan on completion and drain on paper towel. Once drained, toss through the sweet chilli dressing until fully coated. Season to taste.
DAZZLING DUCK DINNER
Pile up the baby marrow and Carrot ribbon salad. Top with the crispy glazed duck strips. Garnish with the remaining coriander, lime zest (to taste) and the toasted Peanuts. Unbelievable work, Chef!
NUTS ABOUT YOU
Place the Peanuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
RIBBONS OF VEG
In a bowl, combine the Carrot ribbons, the sliced Cabbage, the baby marrow ribbons, the Cucumber half-moons, a squeeze of lime juice, the sliced chillies (to taste), and ½ the chopped coriander.
WHAT’S QUACKALACKIN’
Return the pan to a medium-high heat with enough oil to cover the base. Place the Cornflour and some seasoning in a bowl. Add the duck strips and toss until fully coated in the cornflour. Once the oil is hot, add the floured duck strips and fry for 4-5 minutes until crispy, shifting as they colour. Remove from the pan on completion and drain on paper towel. Once drained, toss through the sweet chilli dressing until fully coated. Season to taste.
DAZZLING DUCK DINNER
Pile up the baby marrow and Carrot ribbon salad. Top with the crispy glazed duck strips. Garnish with the remaining coriander, lime zest (to taste) and the toasted Peanuts. Unbelievable work, Chef!
NUTS ABOUT YOU
Place the Peanuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
RIBBONS OF VEG
In a bowl, combine the Carrot ribbons, the sliced Cabbage, the baby marrow ribbons, the Cucumber half-moons, a squeeze of lime juice, the sliced chillies (to taste), and ½ the chopped coriander.
WHAT’S QUACKALACKIN’
Return the pan to a medium-high heat with enough oil to cover the base. Place the Cornflour and some seasoning in a bowl. Add the duck strips and toss until fully coated in the cornflour. Once the oil is hot, add the floured duck strips and fry for 4-5 minutes until crispy, shifting as they colour. Remove from the pan on completion and drain on paper towel. Once drained, toss through the sweet chilli dressing until fully coated. Season to taste.
DAZZLING DUCK DINNER
Pile up the baby marrow and Carrot ribbon salad. Top with the crispy glazed duck strips. Garnish with the remaining coriander, lime zest (to taste) and the toasted Peanuts. Unbelievable work, Chef!
NUTS ABOUT YOU
Place the Peanuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
RIBBONS OF VEG
In a bowl, combine the Carrot ribbons, the sliced Cabbage, the baby marrow ribbons, the Cucumber half-moons, a squeeze of lime juice, the sliced chillies (to taste), and ½ the chopped coriander.
WHAT’S QUACKALACKIN’
Return the pan to a medium-high heat with enough oil to cover the base. Place the Cornflour and some seasoning in a bowl. Add the duck strips and toss until fully coated in the cornflour. Once the oil is hot, add the floured duck strips and fry for 4-5 minutes until crispy, shifting as they colour. Remove from the pan on completion and drain on paper towel. Once drained, toss through the sweet chilli dressing until fully coated. Season to taste.
DAZZLING DUCK DINNER
Pile up the baby marrow and Carrot ribbon salad. Top with the crispy glazed duck strips. Garnish with the remaining coriander, lime zest (to taste) and the toasted Peanuts. Unbelievable work, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Duck & Ribbon Salad?
The preparation time for Crispy Duck & Ribbon Salad with toasted peanuts & fresh lime is between 15 and 30 minutes.
What is the total time required to make Crispy Duck & Ribbon Salad with toasted peanuts & fresh lime?
The total time required to make Crispy Duck & Ribbon Salad with toasted peanuts & fresh lime is between 20 and 35 minutes.
How many servings does Crispy Duck & Ribbon Salad provide?
4 servings
What are the main ingredients in Crispy Duck & Ribbon Salad?
Baby Marrow, Cabbage, Carrot, Cornflour, Cucumber, Free-range Duck Breast, Free-range Duck Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lime, Limes, Peanuts, Sweet Chilli Dressing
What is the nutritional information of Crispy Duck & Ribbon Salad?
Calories: 421, Carbs: 35 grams, Fat: grams, Protein: 38.5 grams, Sugar: 13.6 grams, Salt: 537 grams
How do I prepare Crispy Duck & Ribbon Salad?
RIBBONS OF VEG: In a bowl, combine the carrot ribbons, the sliced cabbage, the baby marrow ribbons, the cucumber half-moons, a squeeze of lime juice, the sliced chillies (to taste), and ½ the chopped coriander. DAZZLING DUCK DINNER: Pile up the baby marrow and carrot ribbon salad. Top with the crispy glazed duck strips. Garnish with the remaining coriander, lime zest (to taste) and the toasted peanuts. Unbelievable work, Chef! NUTS ABOUT YOU: Place the peanuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. WHAT’S QUACKALACKIN’: Return the pan to a medium-high heat with enough oil to cover the base. Place the cornflour and some seasoning in a bowl. Add the duck strips and toss until fully coated in the cornflour. Once the oil is hot, add the floured duck strips and fry for 4-5 minutes until crispy, shifting as they colour. Remove from the pan on completion and drain on paper towel. Once drained, toss through the sweet chilli dressing until fully coated. Season to taste.
What should be prepared from my kitchen to make Crispy Duck & Ribbon Salad?
Baby Marrow, Cabbage, Carrot, Cornflour, Cucumber, Free-range Duck Breast, Free-range Duck Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lime, Limes, Peanuts, Sweet Chilli Dressing
How many calories does Crispy Duck & Ribbon Salad have?
421 calories
How much fat content does Crispy Duck & Ribbon Salad have?
grams
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