The Real Meal Revolution offers a return to the way human beings are supposed to eat: a low-carbohydrate, high-fat and no-sugar diet. It is the work of a scientist, a nutritionist and a phenomenal chef, who have turned their extensive research and experience into a definitive eating guide and cookbook that could radically transform your health. This ponzu duck salad recipe with spiralized cucumber noodles is just one of the delicious recipes you can enjoy if you want to join the revolution!
(photography by Toby Murphy, food styling by Caroline Gardner)
Ponzu duck salad with cucumber noodles
For the duck
2 duck breasts
4 tbsp tamari soy sauce (naturally fermented)
Salt and white pepper
For the dressing
2 tbsp mirin
3 tbsp rice vinegar
1 tbsp tamari soy sauce
1 lime, juiced
¼ tsp toasted sesame oil
5 cm ginger, thinly sliced
For the salad
½ daikon radish (or 5 little pink radishes), finely sliced
2 spring onions, finely sliced
6 mangetouts, finely sliced
3 cm ginger, finely sliced
Finely sliced chilli, to taste
½ cucumber, shredded or cut into noodles with a Chinese slicer or spiralizer
½ handful fresh coriander, chopped
- Score the duck fat in a crisscross pattern with a very sharp knife, Stanley knife or scalpel.
- Soak the duck breasts in soy sauce for about 15 minutes. Dry the duck completely using paper towels and season with salt and pepper.
- In a pan, seal the duck breasts on a medium heat. Seal them skin side down first. Keep them on the skin until the fat has completely rendered out, then flip them and continue cooking until they are medium, about 8–10 minutes in total.
- Rest the duck for about 3 minutes then slice as thinly as you can.
- Combine all the dressing ingredients in a bowl. Add the duck and the dressing to the salad ingredients and toss gently. Serve immediately.
Check out the Real Meal Revolution website for more information, including many other healthy and delicious recipes.