4 Duck fillets
1 large handful mixed lettuce leaves
1 Red onion, halved and finely sliced
Handful of cashews
1 blood orange
1 large clove garlic, minced
Light Soy 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.