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!
Peanuts - 10g
Carrot - 120g
Cabbage - 100g
Baby Marrow - 100g
Cucumber - 50g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 4g
Cornflour - 20ml
Free-range Duck Breast - 1
Sweet Chilli Dressing - 32,5ml
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!
Peanuts - 20g
Carrot - 240g
Cabbage - 200g
Baby Marrow - 200g
Cucumber - 100g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 8g
Cornflour - 40ml
Free-range Duck Breasts - 2
Sweet Chilli Dressing - 65ml
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!
Peanuts - 30g
Carrot - 360g
Cabbage - 300g
Baby Marrow - 300g
Cucumber - 150g
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 12g
Cornflour - 60ml
Free-range Duck Breasts - 3
Sweet Chilli Dressing - 92,5ml
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!
Peanuts - 40g
Carrot - 480g
Cabbage - 400g
Baby Marrow - 400g
Cucumber - 200g
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 15g
Cornflour - 80ml
Free-range Duck Breasts - 4
Sweet Chilli Dressing - 135ml
Woolies Products in this dish
