A simple and delicious recipe for duck salad from Martin Place Bar voted Australia's favourite Bistro/Pub Meal in the 2009 I love FOOD awards.
Sweat the spring onions, ginger and garlic in a little olive oil over low heat.
Add the orange juice, sugar, fish sauce and rice vinegar.
Bring to the boil and simmer 3 - 4 minutes. Allow to cool.
Place all the ingredients into a large bowl and toss to combine.
Pour the dressing over the salad, toss again and serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week