stir-fried duck breast salad

Preparation time 15 minutes, plus cooling Cooking time 5 minutes tablespoons groundnut oil 500 g boneless, skinless duck breasts, cut into thin slices 1 carrot 10cm(4inch)piece of cucumber 150 g iceberg lettuce, finely shredded 1 celery stick, thinly sliced diagonally 4 spring onions, thinly sliced diagonally handful of mint leaves, torn salt and black pepper Dressing 3 tablespoons light olive oil 2 tablespoons malt vinegar 2 tablespoons light soy sauce teaspoons light muscovado sugar Heat half the oil in a nonstick wok or large frying pan over a high heat until the oil starts to shimmer.

Toss in half the duck, season with salt and pepper and stir-fry for about 2 minutes until browned but still slightly pink in the centre. Remove with a slotted spoon and wipe the pan clean with kitchen paper.

Heat the remaining oil in the pan and stir-fry the rest of the duck in the same way.

Toss the cooked duck in a large bowl with all the ingredients for the dressing. Leave to stand at room temperature while you prepare the rest of the salad.

Use a vegetable peeler to slice the carrot thinly lengthways into paper-thin ribbons. Cut the cucumber in half lengthways and scoop out the seeds using a spoon. Place cut-side down on a chopping board and thinly slice diagonally.

Place the carrot and cucumber in a large bowl, then add the lettuce, celery, spring onions and mint.

Leave the duck to cool completely in the dressing, then toss it with the prepared salad.

For crunchy scallop salad, heat 2 tablespoons groundnut oil in a wok or large frying pan, add 12 cleaned scallops and stir-fry for about 4 minutes until golden and just cooked. Toss in a large bowl with the dressing ingredients as for as for Stir-fried Duck Breast Salad, then leave to stand while you prepare the rest of the salad following the recipe for Stir-fried Duck Breast Salad. Once the scallops are completely cooled, toss with the prepared salad.

qingquang

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