Recipe: Summer Duck Salad With Asian-Style Dressing

“Everywhere I go, I go to restaurants and I see a chicken caesar salad and I say ‘oh no’, says Sysco chef Patrick Clement. “Surely we can do something different?”

This is where the summer duck salad comes in as a perfect seasonal alternative.

This summer duck salad is the embodiment of sitting out in the sun on a terrace with a glass of wine. The lightness of the dish is brought out by the Asian style – bean sprouts, Chinese leaves and soy glaze.

Contrary to the typical expectation that duck is a fatty meat, the roasted nature of the duck means that some fat has been rendered off, resulting in a balanced dish without losing the rich flavour.

Ingredients

• 1/2 of a wombok, finely shredded (SL330)
• 1 carrot, peeled, cut into julienne (VP692)
• 110g of bean sprouts (SL329)
• 2 scallions, thinly sliced (VW710)
• 20g of spinach leaves (HB595)
• 20g of mint leaves (491008)
• 20g of coriander leaves (HB106)
• 400g Roast Silver Hill duck thinly sliced (D8Z)
• Santa Maria BBQ Asian Style Soy Glaze (491269)
• 55g of roasted peanuts, coarsely chopped (5825)

For the dressing:

• 60ml of lime juice (JU376)
• Santa Maria Caribbean Style Glaze (491270)
• 2ml of fish sauce (OR527)
• 2ml of rice wine vinegar (VR111)
• 1 red chilli, seeded and finely chopped (VW658)

Method

1. To make the dressing, whisk the lime juice, sugar, fish sauce, vinegar and chilli together in a jug until sugar dissolves.
2. Combine the wombok, carrot, bean sprouts, scallions, spinach, mint and coriander in a large bowl.
3. Drizzle over the dressing and toss to combine. Divide among serving bowls.
4. Top with duck and sprinkle with peanuts. Serve immediately.

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