lunch · dairy-free
Crispy duck salad with lime hoisin
Shredded, crisped duck confit over mixed greens and cucumber, with a quick hoisin and lime dressing and sliced scallions. 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
Whisk the hoisin sauce and lime juice with a teaspoon of water to make the dressing.
-
4
Top the greens with the duck, drizzle over the dressing and finish with sliced scallions.
