Gingery Hot Duck Salad

Serves 2

1 duck breast
2 tbspns fish sauce
Juice of half a lime and juice of half an orange or 1 Seville orange
1 Cayenne chilli finely chopped
1cm ginger grated
Few drops sesame oil, (optional)
50g baby spinach, watercress, lambs lettuce or a mixture


1.Grill or fry the duck breast - fat side down, if not removed - until it's cooked to juicy pinkness.

2.Let it rest on a board, while you mix together the fish sauce, lime and orange juice (or just seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.

3.Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.