Food Network: Gingery Hot Duck Salad

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Gingery Hot Duck Salad
Recipe courtesy Nigella Lawson 2007

Ingredients
1 duck breast
2 tablespoons fish sauce (nam pla)
1/2 lime, juiced
1/2 orange, juiced
1 small red chile, finely diced
1/2 piece fresh ginger, grated
Sesame oil, few drops
2 ounces (1/4 cup) baby spinach
Orange zest, for garnish

Instructions
Heat a large skillet or griddle to medium-high heat. Cook duck breast,
fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink
inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While

the duck is resting, begin the dressing.

In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame
oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast
on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the
dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and
dressing on top of spinach. Top with orange zest and serve immediately.