Yield: 2 servings
|2||Duck breasts; cooked, cooled and|
|4||Spring onions; shredded|
|5||Sprigs mint; finely shredded|
|1 bunch||Coriander finely shredded|
|1||Lime; juice of|
|2 tablespoons||Fish sauce|
|2 tablespoons||Sweet chilli sauce|
|2 tablespoons||Runny honey|
Combine the cucumber, duck, ginger and spring onions in a mixing bowl and put to one side. In another bowl combine the sauce ingredients, mint, coriander, lime juice, fish sauce, sweet chilli sauce and honey. Mix well before folding it into the duck mixture.
To serve, spoon the duck salad in the centre of a large dish and surround it with washed gem lettuce leaves.
Converted by MC_Buster.
Per serving: 70 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 13g Carbohydrate; 2mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.