Shredded Duck Salad with Thai Spices
A great salad to have any time of the year, the duck can be heated up and tossed through at the last minute.
Ingredients
1 qty of Crispy Fried Duck (see recipe 'Crispy Fried Duck in Master Stock') or try our Pre-Cooked Chinese 1/2 Duck
Salad ingredients:
1 cup bean shoots
1 carrot, peeled and shredded
1/2 daikon, peeled and julienned, placed in water
1 stem spring onion, trimmed and sliced on the angle
1/2 cup coriander leaves, washed and patted dry
1 bitter melon, washed cut in half and red seeds removed, sliced finely
Dressing:
1/2 cup coconut vinegar
2 tsp palm sugar
2 red bullet chillies, seeds removed and chopped
1 tsp coriander seeds
Juice and zest of 1 lime
1 tsp fish sauce
1 clove garlic, crushed
1 red onion, sliced finely
Garnish:
1/2 cup of crushed nuts
1/2 cup fried shallots
Banana leaves and limes to serve
Products used
Method
- Place all ingredients for the dressing into a saucepan, bring to the boil, simmer until reduced by half, allow to cool.
- Mix all the salad ingredients together in a large bowl.
- Shred the crispy duck and add to the salad.
- Pour dressing over and combine well.
- Cut some banana leaves to size and pile the salad high in the middle of the plate.
- Garnish with crushed nuts and fried shallots and serve with a wedge of lime.