Name: Duck Salad with Puy Lentils, Mangetout and Kiwi Chutney
Yield: An Elegant Luncheon for 4
Ingredients: 100 g/3½ oz Chinese leaves (Chinese cabbage); dash of olive oil; 3 cm/1¼ in.knob fresh ginger, peeled; 100 g/3½ oz mangetout (snow peas), cut into strips; 3–4 perfectly ripe kiwi fruits, peeled; 2 green chillies, destalked; ½ tsp ground cardamom; 2 duck breasts; 2–3 spring onions (scallion(s)), chopped; 3 tbsp extra-virgin olive oil; pinch of ground cloves; 3 pickled onions; big handful of mixed fresh parsley and coriander (cilantro); 2 tbsp brown sauce; 1 tsp mustard; 1 (80 g/3 oz) bag watercress; 100 g/3½ oz/½ cup Puy lentils; salt; 1 tbsp raspberry vinegar; ½ tsp cracked black peppercorns; big handful of fresh mint; juice of 1 lime; 2 tsp.date syrup

Preparation info

An Elegant Luncheon for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Potential vegetarian that I am, I have to confess that duck is one of those rare treats that I would find hard to renounce. It’s all about the skin – the salt-crispy chin-dribbling naughtiness of it all. This light and piquant salad is the perfect foil for such indulgence (it would also work well with leftover lamb or shredded roast pork). Although lean duck meat is actually super-low calorie, and duck fat itself is surprisingly low in saturates (try cooking potatoes in duck dripping – it’s