Salt and pepper duck with mushroom and watercress salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Rich pan-fried duck, earthy mushrooms and a salty sauce make this Vietnamese salad perfect for a gourmet weeknight feed
Ingredients
Salt
1 tbs
Pepper
½ tsp, (white)
Caster sugar
1 tsp
Ground ginger
1 tsp
Raw skinless trimmed duck
400 g, (breast), (buy 2 x 200g)
Vegetable oil
1 tbs
Shiitake mushrooms
200 g
Swiss brown mushrooms
200 g
Garlic
2 clove(s), thinly sliced
Asparagus
2 bunch(es), thinly sliced
Oyster sauce
2 tbs
Fish sauce
2 tsp
Lime juice
2 tsp
Watercress
2 cup(s), trimmed, washed
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine salt, pepper, sugar and ginger in a small bowl. Rub salt mixture over duck. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook duck for 3–4 minutes each side for rare or until cooked to your liking (see note). Transfer to a plate. Cover duck with foil and set aside to rest for 5 minutes before slicing thickly.
2
Meanwhile, heat oil in same pan. Add both types of mushrooms and cook, stirring, for 3–4 minutes or until lightly browned. Add garlic and cook, stirring, for 30 seconds. Add asparagus, oyster and fish sauces and juice and cook, tossing gently, for 1–2 minutes or until asparagus is tender. Add watercress and toss gently to combine. Serve salad topped with sliced duck.
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