Dietmar Sawyere

Warm salad of chinese roast duck & sea scallops with watrcress and a vietnamese dressing

Serves 6

Ingredients

1 pc Chinese roast duck
18 pc sea scallops without the roe
6 pc kipfler potatoes, boiled and sliced
6 pc oven dried tomatoes
1 pc Spanish onion,sliced and marinated in the juice of 1 lime
20 ml sesame oil
1 bch watercress
1 bch rocket
50ml extra virgin olive oil
1 bch chives,chopped finely
Vietmanese dressing
1/2 cup sliced fresh ginger
1/2 cup pickled ginger
1 cup chopped shallots
1 pc split chilli
1/4 cup mirin
2 cup Japanese rice vinegar
2 cup sugar syrup
1/4 cup nam pla
2 1/2 cup dashi stock
1/4 cup kikkoman soy sauce
6 pc limes, juiced

Method

Gently sweat the shallots, two gingers and the chilli in a little sesame oil, deglaze the pan with the mirin and reduce by half. Add all the other ingredients except the lime juice.

Bring to the boil and simmer for 5 minutes.

Remove from the stove and add the lime juice.

Cool and store in fridge until needed.

Take the duck and debone the breasts and legs taking care to keep the juices form inside the duck. Place the boned duck on a tray and reheat in the oven

Meanwhile saute the potatoes in a little butter and the fat removed from the duck, keep warm.

Next in a small saute pan quickly sear the scallops and deglaze with a little Vietnamese dressing. Remove from the heat, do not over cook the scallops.

Remove the duck form the oven and slice.

On a warm plate build a salad using the potatoes, scallops, oven dried tomato and duck.

Spoon over the liquid from the scallops and finally top with the Spanish onions and the watercress and rocket leaves which have been tossed with a little Vietnamese dressing and extra virgin olive oil.