lunch · dairy-free
Crispy duck, pear and cabbage salad
Crisped duck confit with sliced pear, shredded red cabbage, cucumber and mixed greens, dressed simply with rice vinegar and soy sauce. Serves two.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Crisp the cooked duck confit in a hot skillet, heating it through to 74°C (165°F). Pull it into small pieces.
-
2
Slice the cucumber and add it to the mixed greens.
-
3
Shred the red cabbage and slice the pear.
-
4
Toss the cabbage and pear with the greens and duck, then dress with the rice vinegar and soy sauce.
