2UE listeners’ bonus recipe
And for Don Burke’s 2UE listeners, we have a bonus salad recipe for you to try: Tracy Rutherford’s Duck Salad. You can substitute cooked barbecued chicken for the duck if you prefer, but whichever meat you choose this is a wonderful Asian style salad you can serve as a light main course, or as a casual lunch for 4.

Tracy Rutherford’s Duck salad

1 Chinese barbecue duck (or 1 barbecued chicken, if you prefer)
4 cups mixed lettuce leaves
1/2 large red capsicum, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh mint
1/2 cup coriander leaves
2 spring onions, finely sliced
2 small chillies, finely sliced, seeds removed (optional)
1 kaffir lime leaf, very finely shredded
1/2 cup mung bean sprouts

Dressing
2 limes, juiced
2 tablespoons fish sauce

1. Remove the meat from the duck (or chicken), break or cut into bite-sized pieces and set aside.
2. Place the lettuce leaves in a bowl and add the capsicum, basil, mint, coriander, spring onions, chillies, Kaffir lime leaf and mung beans. Add the duck (or chicken) meat.
3. Mix together the lime juice and fish sauce and toss through the salad.
Note: barbecued duck is available in Asian food districts, either from specialist barbecued meat stores or Asian food markets. A local Chinese or Thai restaurant also might be able to supply you with one. If that’s all too difficult, a freshly barbecued chicken is a perfectly good substitute, and it will be cheaper than the duck.

Copyright CTC Productions 2010