Asian Duck Salad - cooking recipe

Ingredients

2 duck breasts, skin removed
1 carrot, peeled and julienned
100 g snow peas, trimmed and thnly sliced
100 g sugar snap peas, trimmed
1 red chile, deseeded thinly sliced
200 g Chinese cabbage, finely shredded
100 g bean sprouts, trimmed
coriander leaves
20 g sliced almonds
Dressing
1 teaspoon ginger, finely frated
2 garlic cloves, crushed
1/4 fresh lime juice
1 teaspoon sesame oil
1 tablespoon tamari
1/4 teaspoon honey

Preparation

To make dressing combine all ingredients in a bowl and mix well.
Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
Drizzle as much dressing over salad as you like and toss to combine.
Serve.