Duck, spinach and coriander salad
Try this duck, spinach and coriander salad for dinner this week, it is gluten free, dairy free, egg and yeast free, is fast and easy to make and tastes divine, it will serve two people generously.
You will need;
1⁄2 cooked duck-grab one from one of those yummy Asian shops that have them hanging in the window, ask them to chop it up for you.
1 tablespoon of peanut oil
2 cloves of garlic crushed
1 teaspoon of grated ginger
2 tablespoons of sweet chilli sauce
1⁄4 teaspoon of five spice powder
100 grams baby spinach leaves
1⁄2 bunch of chopped coriander
225 grams of bean sprouts
1 green shallot chopped
2 tablespoons of brown sugar
Put oven on 200 degrees, put duck pieces onto a baking dish, mix together peanut oil, garlic, 1⁄2 teaspoon grated ginger, sweet chilli sauce, and five spice powder and pour over duck, put in the oven for ten minutes or until heated.
Put the spinach, coriander, sprouts and shallot into a salad or serving bowl.
Peel the orange over a small saucepan so the juices go into the pan, roughly chop up the orange and put in the pan with the brown sugar and the juices left over in the container from the duck, and gently heat.
Mix all of the ingredients together, and dinner is ready, how easy is that, this one is a favourite at our house, as it is so tasty and fast.