April 11, 2016
Putting together this easy Thai-style duck breast salad literally takes minutes and is a lovely way to use up that leftover duck meat.
1In a saucepan of boiling water, cook corn 2 to 3 mins. Drain, cool and quarter lengthways.
2In a jug, combine sauces, lime juice and peanut oil. Set aside.
3In a large bowl, mix corn, bak choy, cabbage, coriander, mint, cucumber, capsicum and onion together. Toss well and arrange on a serving platter.
4Arrange sliced duck over salad. Sprinkle with sesame seeds. Serve with dressing on the side.