Asian Duck Salad

• 2 duck breasts, skin removed
• 1 carrot, peeled and julienned
• 100 g snow peas, trimmed and thnly sliced
• 100 g sugar snap peas, trimmed
• 1 red chile, deseeded thinly sliced
• 200 g Chinese cabbage, finely shredded
• 100 g bean sprouts, trimmed
• coriander leaves
• 20 g sliced almonds
• Dressing
• 1 teaspoon ginger, finely frated
• 2 garlic cloves, crushed
• 1/4 fresh lime juice
• 1 teaspoon sesame oil
• 1 tablespoon tamari
• 1/4 teaspoon honey

1. To make dressing combine all ingredients in a bowl and mix well.
2. Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
3. Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
4. Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
5. Drizzle as much dressing over salad as you like and toss to combine.
6. Serve.

duck breasts, carrot, snow peas, sugar snap peas, red chile, chinese cabbage, bean sprouts, coriander leaves, almonds, dressing, ginger, garlic, lime juice, sesame oil, tamari, honey

Taken from www.food.com/recipe/asian-duck-salad-132714 (may not work)