Asian Duck Breast Salad with Green Tea Dressing

Cook time 30 mins
Servings 2


100ml mirin

50ml rice wine vinegar

1 tbsp soy sauce

5g green tea leaves

1 tsp black sesame seeds

2 Peking duck breasts, skin on

200g carrots

2 tbsp olive oil

70g bean sprouts

1 Lebanese cucumber, sliced

2 heads of baby bok choy cut in quarters



Asian Duck Breast Salad with Green Tea Dressing


Pre-heat oven to 180°C.

Peel carrots and cut into wedges, toss in olive oil and place onto a lined baking tray. Remove duck from pack and place on the tray, skin side up, with the carrots. Bake for 15 minutes.

For the dressing, bring rice wine vinegar and mirin to the boil. Add green tea and take off the heat. Once the dressing is cool, strain then add soy.

Quickly blanch the bok choy and place in a mixing bowl with the roasted carrots, cucumber, bean sprouts and duck. Add the dressing and finish with black sesame seeds before serving.