Asian-style duck salad

Ingredients for 2 servings:

• 300 g duck meat, cooked, without skin, possibly leftover roast from the day before
• 8 tbsp teriyaki sauce
• ½ tsp turmeric powder
• Chili, fresh,
• 1 stalk(s) spring onion(s)
• 1 handful of basil leaves, alternatively coriander
• ½ bell pepper(s), red
• 2 chicory leaves
• 1 tsp lime juice, alternatively white balsamic vinegar, according to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, tasty, spicy, perfect for using up leftover roast duck

Trim the duck meat and cut into approximately 1 cm cubes. Wash the vegetables and herbs. Cut the spring onions into approximately 1 cm thick slices, finely chop or grate the chili, and cut the bell pepper into approximately 0.5 cm cubes. Mix the teriyaki sauce, lime juice, and turmeric. Add the spring onions, diced bell pepper, chili, and duck meat, and coat with the sauce. Finally, carefully fold in the finely chopped basil leaves. The salad should be coated with the sauce, but not swimming in it. Serve on top of the chicory leaves.