Warm Duck and Orange Salad

• 1 duck breast
• 1 carrot
• 50 g cabbage
• 4 oyster mushrooms
• 1 spring onion
• 2 asparagus
• 2 sweetcorn (baby)
• 50 g celeriac
• 12 lime (juice)
• 1 orange
• 1 teaspoon honey
• 12 habanero pepper
• 1 stalk lemongrass
• 1 garlic clove, minced
• 10 mint leaves
• 10 basil leaves
• 1 teaspoon Chinese five spice powder
• 1 tablespoon Thai fish sauce
• 1 tablespoon olive oil

1. 1.Dust the Duck Breast with Chinese 5 Spice and some extra Salt on the Skin side for extra crispiness.
2. 2.Steam the Vegetables for about 8-10 minutes.
3. 3.
4. Into a bowl tear the Leaves of the Mint and Basil.
5. 4.Once the Vegetables are done add them to the bowl, as well as the Orange Segments and toss together with the dressing.
6. 5.
7. Place the Duck Breast skin side down into a dry pan and turn the heat to medium hot.
8. 6.
9. Leave for 7 minutes then turn over for another 3 minutes.
10. 7.
11. Let the Duck Breast rest for 5 minutes before slicing thinly and fanning out over the dressed vegetables.

duck breast, carrot, cabbage, mushrooms, onion, asparagus, sweetcorn, celeriac, lime, orange, honey, pepper, stalk lemongrass, garlic, mint, basil, spice powder, fish sauce, olive oil

Taken from www.food.com/recipe/warm-duck-and-orange-salad-441694 (may not work)