Duck Slaw

Cook Time 30 minutes

Servings 4

Ingredients

2 x Fresh Duck Breast 

1½ cups shaved white cabbage

1 carrot, julienned

¼ cup crispy fried shallots

For the Dressing

100g sesame seeds, toasted

2 tbsp mirin

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp caster sugar 

1 tsp sesame oil

200ml water, cold

Method

Remove duck from pack, pat skin dry, score the skin and season with salt.

Place skin side down in a cold pan and turn heat to medium.

Cook for 10-15 minutes until golden and crispy, turn and cook for a further 5-10 minutes. Remove from the pan and rest for 5 minutes.

To make the dressing blend everything is a small food processor or blender.

Place the cabbage and carrots in a bowl and add ¾ of the dressing toss. Now add the crispy fried shallots and toss again.

Slice the rested duck and serve alongside the salad.