Duck salad with Puy lentils, mangetout and kiwi chutney from Salmagundi: Salads from the Middle East and Beyond by Sally Butcher

  • spring onions
  • ground cardamom
  • coriander leaves
  • duck breasts
  • fresh ginger
  • kiwi fruits
  • Puy lentils
  • limes
  • mangetout
  • mint
  • parsley
  • watercress
  • black peppercorns
  • brown sauce
  • mustard
  • pickled onions
  • date syrup
  • green chillies
  • ground cloves
  • Chinese leaves
  • raspberry vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on September 21, 2020

    I did quite a few substitutions but given they were quite close I don't think they altered the overall piece.... so used mixed leaf salad for Chinese leaves and watercress, green beans for mangetout, maple syrup for date syrup and confit duck for duck beast (this did make it better I think!!!! ??). The confit, lentils and greens were great, alone and together, but i expected that. The kiwi chutney swept me off my feet. Oh my. Will definitely make again and I think will be a great dip for nems, gyoza or dumplings ... So glad I made too much!!

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