This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Allow to cool completely and pour over the duck slices. Toss gently and set aside for 1 hour; overnight in the fridge is even better. Pour the marinade off the duck and discard. Heat the oil in a ...

1. To make the marinade for the duck, mix ingredients in a bowl and whisk to combine. Add the duck to a large resealable bag and top with marinade. Leave to marinade for 30mins. 2. To cook the ...

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if you like. Peeling Shallots: If you find the skins won’t ...

Place the duck legs fat side down in a medium hot frying ... Mix well and remove from heat. Spoon the salad into bowls and scatter over the smoky seeds.

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

By Brin Pirathapan Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and bitter leaves for contrast Prep: 20 mins Cook ...