Asian Duck Salad

Ingredients

• Asparagus

  Cooked, boiled, drained

  3 spear or 45g

• Broccoli

  Cooked, boiled, drained, without salt

  3 spear or 111g

• Coconut oil

  1 tsp or 5g

• Duck breast

  Young duckling, domesticated, white pekin, meat and skin, boneless, cooked, roasted

  5 oz or 142g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Quinoa

  Cooked

  1 tbsp or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Prepare quinoa as per package directions.
2. Take each asparagus spear in turn and bend it gently until it snaps; it will naturally snap at the point where it becomes tender. Discard the bottom of the spear.
3. Bring a large saucepan of water to the boil, then drop in the asparagus and the broccoli and simmer for 1½ minutes. Drain in a sieve or colander, then rinse under cold running water.
4. Melt the coconut oil in a frying pan over a high heat. Add the chopped duck and stir-fry for 30 seconds, then add the ginger and stir-fry for a further minute, by which time the duck should be cooked through. Remove the pan from the heat and stir through the soy sauce and sesame oil.
5. Place the cooked vegetables in a bowl, then add the quinoa and the duck, along with all its juices. Mix the whole lot together before transferring to a plate and topping with the spring onion and cucumber.
6. Enjoy!

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