Amanda's Duck and Quail Egg Salad

When my friend Amanda came into work one morning telling me about a delicious sounding salad she had made, there was only one thing to do... I shamelessly used my blog as a way of not only acquiring the recipe (and some really great photos), but also scoring  a serve for lunch, and it did not disappoint... It was reduckulously good (I know, that one was bad). Here is the recipe, make it quack smart!

Here's what you'll need (serves 6):

• 1 roast duck from your Asian Grocer. (Amanda gets hers "chop chop", and says that they will even debone it for you if you ask).
• 9 quail eggs (if you can't get hold of Leanne's itty bitty silkie chook eggs because she won't answer her phone).
• 2 bunches of watercress
• 4 sticks of celery
• 4 carrots
• 3 tbsp pickled pink sushi ginger
• Coriander leaves
• Birdseye chili (optional)

      Dressing

• 1 nip Rum
• 1 cup Coke
• 1 slice of lemon
• Ice
• Sesame oil
• Soy sauce
• Liquid from pickled pink sushi ginger
• Rice wine vinegar
• White sugar

Method:

Wash salad veg and chill in the fridge.

Prepare dressing. Start with a base ratio of about 3:2 / sesame:soy in a small jug. Mix.

Combine the rum and coke in a glass and pour over ice. Garnish with lemon. Drink (this is a very important step in Amanda's recipe. She stated that this is crucial in preparing your taste buds for the following, and who am I to argue). Add the remaining ingredients and combine to taste.

Cover the eggs with cold water and bring to the boil. Simmer for 30 seconds then run under  cold water so they don't continue to cook.

 While the eggs are cooking slice the carrots and celery into thin sticks. Slice chili. Arrange the watercress in a bowl and add the celery and carrot sticks. Peel the eggs and halve.

If the duck is not warm, give it a quick blast in the oven. Remove the bones if not already deboned and toss into salad.

Add the eggs, pickled pink ginger, coriander and chili.

Pour over the dressing, toss salad, pour another rum and serve.