A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Duck Salad


4 Duck fillets
1 large handful mixed lettuce leaves
Thai Basil
Cherry tomato
1 Red onion, halved and finely sliced
Handful of cashews
1 blood orange
1 large clove garlic, minced
Light Soy sauce
Palm Sugar
Fish Sauce
Sea salt and freshly ground black pepper

Sear duck fillets skin side down on a hot pan until crispy (give them a drizzle of OJ). Flip and finish cooking.
Rip up the lettuce, basil and coriander. Add onion, sliced orange, cherry tomato’s and ¬†toasted cashews.
Add about 3 teaspoons of shaved palm sugar to 100ml of soy. Add chilli, garlic, a splash of OJ and season with salt, pepper and a good dribble of fish sauce.

Combine and consume.

Serves 4


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