Asian Squash Salad with Crispy Duck

Ingredients

• 1 x 2 kg Gressingham duck
• sea salt
• freshly ground black pepper
• 1 small bunch of fresh mint, leaves picked and chopped
• 1–2 dried red chillies, crumbled
• 1 teaspoon coriander seeds
• ½ teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 1 large butternut squash or 2 onion squash, quartered
• olive oil
• zest and juice of 1–2 limes
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon soft brown sugar
• 1 fresh red chilli, deseeded and finely chopped
• 1 clove of garlic, peeled and finely grated
• 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
• 1 large bunch of fresh coriander, leaves picked and stalks finely chopped

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 16 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Duck	100g cooked with skin	337
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Peppermint	not in our table	0
Coriander	not in our table	0
Seed	not in our table	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.