Try this warm, Asian-inspired salad made with pear, duck, snow peas and daikon radish.
- Preheat oven to 180C. Lightly score duck skin, then season flesh with salt and pepper. Place duck, skin-side down, in a cold, ovenproof frying pan, then cook over medium heat for 8 minutes or until most of the fat has rendered and skin is golden and crisp. Turn duck over and cook for a further minute, then transfer pan to the oven and cook for 5 minutes for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
- Meanwhile, cook snow peas in a saucepan of boiling salted water for 1 minute or until tender. Drain, then refresh under running water and drain again. Cut in half on the diagonal.
- To make sesame dressing, stir together all ingredients in a bowl.
- Cut pear into quarters and core. Using a mandolin or sharp knife, thinly slice pear, then toss with lime juice in a bowl to prevent pear discolouring. Drain and discard juice. Return pear to bowl with snow peas, daikon, pickled ginger and mizuna, and toss salad gently to combine.
- Thinly slice duck. Divide salad among bowls or plates. Top with duck and drizzle with sesame dressing to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set