Asian Duck Salad (serves four as a starter or two as a main course)

Ingredients

For the Salad:

2 free range duck breasts, cut into strips

250g packet of egg noodles

Half a head of endive

Two medium sized carrots

1 medium sized red pepper

Grated rind from one unwaxed lime

1 finely chopped red chilli (remove seeds according to taste)

1 small bunch of fresh coriander

1 small handful of fresh mint

For the Asian Sauce:

2 blades of lemon grass (bruised to release flavour)

1 small bunch of coriander

1 whole red chilli (remove half the seeds to reduce heat!)

Juice of 1 fresh lime

Thumb sized piece of chopped fresh root ginger

1 tablespoon of raw cane sugar

1 tablespoon of honey

50ml of ginger wine

100ml of soy sauce

Method

Blend the Asian Sauce ingredients in a food processor and dilute with water to taste. Place the duck breast strips in a non-metallic dish, cover with half of the Asian Sauce and allow the meat to marinate for at least 2 hours (or overnight). When you're ready to prepare the salad, strain the duck breasts and panfry the meat until cooked through. While the cooked meat is cooling, cook the noodles according to the instructions on the packet. Drain the cooked noodles and, if you prefer to serve them crispy, deep fry them for 1-2 minutes for added crunch. Tear the endive leaves, slice the carrots and pepper into fine strips, finely chop the chilli and coriander and tear the mint. Add all the ingredients to the noodles together with the panfried strips of marinated duck breast, and dress with the remaining Asian Sauce to taste.