Air Fried Crispy Duck and Orange Salad with Oyster Sauce Dressing | Australia
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.
Keywords
- Lee Kum Kee
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Ingredients
- 4 Duck breast, scored skin
- 1 tsp Sea salt
- 1 head Chicory, leaves separated
- 1 head of Fennel, thinly sliced (reserve fronds for garnish)
- 1 Orange, peeled and sliced
- 3 tbsp Slivered almonds, toasted
- A handful of Thai Basil leaves
- 2 Tbsp of reserved fennel fronds
- Sea salt
- Freshly ground black pepper
- 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
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