This one is a bit of a classic in my house.
It utilises the dark art of roasted duck fat, salt and oil to make even a healthy looking salad taste absolutely fantastic.
The oranges and beetroot add some acidic cut-through which really compliment the duck well. The final plus point for this dish is the fact that it takes less that 10 minutes end to end (if you shop in Chinatown), making it a viable mid-week work option.
Right, Ingredients…
- Roast Duck, see picture below. Alternatively buy some duck legs, cover in salt and Chinese five-spice and roast in a hot oven for c.45 minutes
- Spinach
- Soy Sauce
- Olive Oil
- Oranges
- Picked Beetroot
- Spring Onions/Scallions Same thing, US to English translation
Method…
If you’ve bought the duck pre-roasted then heat the oven to c.350F, put the duck in a small baking dish and heat for 10 minutes.
While it’s heating, make the salad by putting an orange or two’s worth of segments, chopped beets, chopped scallions and a handful of spinach in each bowl.
Once the duck is done, place an appropriate amount in each bowl on top and put a glug of olive oil, a squeezed orange segment or two and a glug of soy sauce into the tray that you used to heat the duck. Mix with the duck fat and scraps remaining stuck to the tray and pour the sauce over the salad.
Mix well and serve.
