The Food Gatherer's Note: A super simple starter or light supper for 2 from Nigella Lawson. We've added Forty Hall Farm salad for the leaves.
Photo by Francesca Yorke
HOT GINGERY DUCK SALAD
1 duck breast
2 tablespoons thai fish sauce (nam pla)
juice of ½ lime
juice of ½ orange
1 cayenne chilli (finely chopped)
1 centimetre piece of fresh root ginger (grated)
1 sprinkling of sesame oil (optional)
50 grams salad leaves
Grill or fry the duck breast - fat-side down if not removed - until it's cooked to juicy pinkness.
Let it rest on a board while you mix the fish sauce, lime and orange juice (or just Seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.
Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.