1 duck breast 2 tab fish sauce juice of 1 Seville orange (or 1 lime & 1 orange) 1 hot chilli finely chopped 1 cm ginger grated few drops sesame oil 50g soft salad leaves
Grill or fry duck (fat side down) until just pink.Rest on board while you mix dressing, add duck juices to dressing.
Slice duck into thin slices on the diagonal and toss with dressing.Serve on top of leaves.
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