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Salt-and-pepper-duck-with-mushroom-and-watercress-salad

Salt and pepper duck with mushroom and watercress salad

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Rich pan-fried duck, earthy mushrooms and a salty sauce make this Vietnamese salad perfect for a gourmet weeknight feed

Ingredients

Salt

1 tbs

Pepper

½ tsp, (white)

Caster sugar

1 tsp

Ground ginger

1 tsp

Raw skinless trimmed duck

400 g, (breast), (buy 2 x 200g)

Vegetable oil

1 tbs

Shiitake mushrooms

200 g

Swiss brown mushrooms

200 g

Garlic

2 clove(s), thinly sliced

Asparagus

2 bunch(es), thinly sliced

Oyster sauce

2 tbs

Fish sauce

2 tsp

Lime juice

2 tsp

Watercress

2 cup(s), trimmed, washed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine salt, pepper, sugar and ginger in a small bowl. Rub salt mixture over duck. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook duck for 3–4 minutes each side for rare or until cooked to your liking (see note). Transfer to a plate. Cover duck with foil and set aside to rest for 5 minutes before slicing thickly.
  2. Meanwhile, heat oil in same pan. Add both types of mushrooms and cook, stirring, for 3–4 minutes or until lightly browned. Add garlic and cook, stirring, for 30 seconds. Add asparagus, oyster and fish sauces and juice and cook, tossing gently, for 1–2 minutes or until asparagus is tender. Add watercress and toss gently to combine. Serve salad topped with sliced duck.

Notes

SERVING SUGGESTION: Brown rice.TIP: Cook duck for 4–5 minutes for medium and 5–6 minutes for well done.

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