Warm Duck Salad
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
175 g/6 oz duck breast, all fat removed 2–3 sprays sunflower oil 2.5-cm/1-inch piece fresh root ginger, peeled and grated 1 fresh serrano chilli, deseeded and sliced 1 red onion, cut into thin wedges 2 celery sticks, trimmed and finely sliced 1 small red pepper, deseeded and finely sliced 1 tbsp soy sauce 115 g/4 oz courgettes, trimmed and sliced 2 ripe but still firm plums, stoned and sliced 85 g/3 oz pak choi, sliced 1 tbsp chopped fresh coriander.
1 Cut the duck breast into thin strips and reserve. Heat a wok until very hot then spray with the oil and heat for 30 seconds. Add the ginger, chilli and duck strips and stir-fry for 1-2 minutes, or until the duck strips are browned. 2 Add the onion wedges and celery and pepper slices and continue to stir-fry for 3 minutes. 3 Add the soy sauce, courgettes and plums to the wok and stir-fry for 2 minutes before stirring in the shredded pak choi and the chopped coriander. Stir-fry for a further minute then serve, divided equally between 4 bowls.
calories per portion 98