Duck Salad with Chinese Cabbage & Cashews

Name: Duck Salad with Chinese Cabbage & Cashews
Yield: Serves 8–10
Ingredients: 2 tsp honey; 2 tbsp red wine vinegar; 2 tsp English mustard; 3 tbsp olive oil; 1 tbsp sesame oil; 4 tbsp creamed horseradish; 2 tbsp dark soya sauce; 1 tsp (or more to your taste) green chilli, finely chopped; 7 cm piece of ginger, peeled and very finely julienned; a generous handful of coriander leaves; ½ cup cashew nuts, ¼ cup roughly chopped, the other quarter kept whole; 2 tbsp duck fat (lifted from your braise or store bought); 8 duck legs, confit or braised and roasted (see for Koeksister-ed Duck); 8 spring onions, finely sliced on the diagonal; 1 Chinese cabbage, finely shredded; 8 duck legs, confit or braised and roasted (see for Koeksister-ed Duck)

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This salad is the kind of offering that makes entertaining a delight. Your guests will praise you for making such a sophisticated salad with such apparent ease. It really is so easy to make!

Ingredients

8 duck legs, confit or braised and roasted (see for Koeksister-ed Duck)
2 tbsp duck fat (lifted from your braise or store bought)<

Starter
Gluten-free

Method

Start with the dressing. Put all the ingredients into a small saucepan and heat gently, stirring. You can make the dressing a good few hours in advance and then just heat gently again when you are ready to put the salad together.

Remove the flesh from the duck legs, discarding the bones. Tear larger pieces of duck into smaller pieces and put them into a mixing bowl. To crisp the duck sk