The tamarind adds an Oriental tang, but leave it out if you prefer
(10 votes)
Cook: 50 Mins
Serves: 4
Price: £3.15 per serving
Nutritional Information
Each 233g serving contains
Energy
946kj
226kcal
946kj
226kcal
11%
Fat
11g
11g
Med
15%
15%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
6.6g
6.6g
Med
7%
7%
Salt
0.21g
0.21g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
25g tamarind (optional)
1 tbsp ginger, finely grated
1 tbsp sesame oil
2 garlic cloves, crushed
1 lime, juice of
1 tsp clear honey
2 Asda Duck Breast Fillets, skin removed
1 tsp sunflower oil
1 carrot, cut into strips
100g mangetout
100g sugar snap peas
1 red chilli, sliced
400ml boiling chicken stock
200g Chinese leaf, shredded
100g bean sprouts
12 sprigs coriander, plus extra to garnish
Method
1
Break up the tamarind (if using) and simmer with 5 tbsp water in a covered pan for 10 minutes. Push through a sieve. Meanwhile, whisk the ginger, sesame oil, garlic, lime juice and honey, and add 1 tbsp tamarind paste.
2
Rub the duck breasts with the sunflower oil. Heat a non-stick pan and cook over a medium heat for 5 minutes on each side. Remove and leave to rest for 10 minutes.
3
Put the carrot, mangetout, sugar snaps and chilli in a bowl. Pour over the stock and leave for 2-3 minutes. Drain and rinse under cold water.
4
Put in a salad bowl. Add the tamarind dressing, Chinese leaf, bean sprouts and coriander, and toss. Slice the duck breasts across the grain and add to the salad. Garnish with sprigs of coriander.