RECIPES
From the Zen Garden Cookbook
CRISPY DUCK SALAD
This easy to make salad is a great prequel or main dish to go with any Asian inspired meal.
INGREDIENTS
1 Large Duck Breast
Vegetable Oil for frying
½ Raw Mango-peeled and cut into chunks
1 Handful of mixed sprouts
1/2 Pomegranate (optional)-separate the seeds if you choose to use it.
1 Teaspoon Chinese five-spice
4 Radishes- thinly sliced
2 Handfuls mixed lettuce
½ Cucumber-Halved then finely sliced horizontally
FOR THE DRESSING
4 Tablespoons White Vinegar
4 Tablespoons Hoisin Sauce
1 Tablespoon Light Soy Sauce
Season the duck breast with the salt, pepper and Chinese five-spice powder.
Boil the duck breast in water for 30 minutes until it becomes soft and tender.
Heat a large wok for 1 minute. Add in the oil and heat it for 7 minutes.
Deep-fry the duck breast for 5 minutes, until crispy, then slice it into strips.
In a separate bowl, mix the pomegranate seeds, mango, mixed sprouts,
radishes, spring onions, coriander, lettuce leaves and crispy duck together.
Mix all the ingredients for the dressing together in a small bowl.
Lightly toss the salad with the dressing and serve.
35.