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Sticky Duck Salad



  • 1.

    Marinate breasts in vinegar and sesame oil (1/2 hour) then fry in hot ghee, skin side down for approx 10 minutes.

  • 2.

    Then flip and cook for another 5 minutes.

  • 3.

    When cooked to medium, pour over marinade mix and reduce to a sticky sauce.

  • 4.

    Finely slice onion, fennel and carrots and toss with sliced duck breast and dress with sticky sauce.


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Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Sticky Duck Salad.


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