Ingredients
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12 oz boneless duck
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2 tbsp all-purpose Flour
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Salt
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Black Pepper
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1 Egg
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2 tbsp Water
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2 tbsp Sesame Seeds
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3 tbsp Sesame Oil
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½ head Chinese Cabbage
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3 Celery
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8 Radishes
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Fresh Basil
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For the Dressing
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1 finely grated Lime Peel
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2 tbsp Lime Juice
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2 tbsp Olive Oil
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1 tbsp light Soy Sauce
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1 tbsp chopped fresh Basil
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Put each duck breast between sheets of baking parchment or plastic wrap. Use a meat mallet or rolling pin to beat them out and flatten them slightly. |
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2
Done
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Sprinkle the flour onto a large plate and season with salt and pepper. Beat the egg and water together in a shallow bowl, then sprinkle the sesame seeds onto a separate plate. |
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3
Done
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Dip the duck breasts first into the seasoned flour, then into the egg mixture and finally into the sesame seeds, to coat the duck evenly. Heat the sesame oil in a preheated wok or large skillet. |
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4
Done
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Fry the duck breasts over a medium heat for about 8 minutes, turning once. To test whether they are cooked, insert a sharp knife into the thickest part—the juices should run clear. Lift them out and drain on paper towels. |
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5
Done
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To make the dressing for the salad, whisk together the lime peel and juice, olive oil, soy sauce, and chopped basil. Season with a little salt and pepper. |
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6
Done
|
Arrange the Chinese cabbage, celery, and radish on a serving plate. Slice the duck breasts thinly and place on top of the salad. Drizzle with the dressing and garnish with fresh basil leaves. Serve at once. |
