Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Duck and cucumber salad with chilli-ginger dressing

Asian 30 Mins Prep · 20 Mins Cook

Using a sharp knife, score the duck skin in a criss-cross pattern. Sprinkle the sea salt over the duck breasts and rub it in.
In a large, cold non-stick or cast-iron pan, place the duck breasts, skin side down. Place over a low heat and render for approx. 15 minutes or until golden and crispy. Once the skin is crispy, increase to a medium-high heat and flip the breasts over. Fry for 3-5 minutes or until cooked to your liking.
Transfer the duck breasts to a plate or wooden board to rest for 10 minutes.
Prepare the vermicelli according to package instructions. Once cooked through, strain and rinse with cold water.
Finely slice the spring onions at an angle. Peel the cucumbers into ribbons.
Crush or grate the garlic and ginger. Finely slice and remove the seeds from the chilli.
Combine the garlic, ginger, green chilli, mirin, sugar, soya sauce and sesame oil and stir until the sugar has dissolved.
Place all the ingredients except the duck breasts and herbs in a bowl and toss together. Slice the duck breasts and place on top of the salad. Scatter over the chopped herbs and serve.