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Air Fried Crispy Duck and Orange Salad with Oyster Sauce Dressing

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

Asian Food Fusion Duck Vegetable Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 4 Duck breast, scored skin
  • 1 tsp Sea salt
  • Salad
  • 1 head Chicory, leaves separated
  • 1 head of Fennel, thinly sliced (reserve fronds for garnish)
  • 1 Orange, peeled and sliced
  • Garnish
  • 3 tbsp Slivered almonds, toasted
  • A handful of Thai Basil leaves
  • 2 Tbsp of reserved fennel fronds
  • Sea salt
  • Freshly ground black pepper

Dressing

  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 4 tbsp Olive oil
  • 2 tbsp Red wine vinegar
  • 1 Orange zest and juice
  • ½ tsp Cinnamon
  • 1½ tbsp Liquid honey

Made with
Lee Kum Kee products

PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce

How to make it

  1. https://www.youtube.com/watch?v=-TtRRhtng1Q

  2. Place duck breasts in the air fryer and sprinkle with salt. Roast the duck at 180°C for 16 minutes. Let rest for 5 minutes before slicing.

  3. While the duck is resting, make the dressing by combining all the ingredients and stirring well, set aside.

  4. Arrange the chicory, fennel and orange on a serving plate, top with thinly sliced duck, drizzle with the dressing and sprinkle over Thai basil, fennel fronds and almonds. Season to taste with salt and freshly ground black pepper.
  5. Tip 1: Leave the duck uncovered on a plate in the fridge for 24h before you cook to dry out the skin.