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Annabel Langbein's Duck Salad with Marmalade Dressing


Annabel Langbein's Duck Salad with Marmalade Dressing

For more visit Annabel's website

If you use a barbecued or roasted duck from an Asian takeaway or supermarket this salad is fast work, and even more so if you make the Marmalade Dressing in advance and have it ready in the fridge. If you can't get duck it's also good with chicken.

Prep time 20 mins
Serves 6

flesh of 4 cooked duck legs or 1 whole cooked duck, cut or torn into chunks
6 handfuls salad leaves
150g snow peas, very finely sliced
2 spring onions, finely shredded
2 cups mung bean sprouts
1/2 cup roasted peanuts or cashews
1/4cup torn mint leaves

Marmalade Dressing

2 tbsp marmalade
1/2 cup orange juice
2 tbsp neutral oil 
1 tbsp rice vinegar
2 tsp fish sauce
1 tsp sesame oil
1 tsp finely grated fresh ginger
1/2 tsp five-spice powder
ground black pepper, to taste

To make Marmalade Dressing, place all ingredients in a small jar and shake to combine. Store in the fridge for up to 2 weeks.
To make the salad, combine all ingredients in a serving bowl, toss through dressing and serve.

This recipe is from Annabel's new TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com


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