Thai Duck Salad
from Everyday Gourmet with Justine Schofield
Ingredients
2 Luv-a-Duck duck breasts, skin on, scored
2 Lebanese cucumber, halved, sliced on the diagonal
150gm snow peas, trimmed, thinly sliced
200gm cherry tomatoes, halved
1 cup bean sprouts
1 long red chilli, deseeded, finely sliced
½ cup Thai basil leaves
½ cup coriander leaves
Dressing
1/2 cup coconut milk
3 tbsp lime juice
1 tbsp brown sugar
1-2 tsp Thai red curry paste (to your taste)
1/2 tsp fish sauce
Fried Asian shallots and lime wedges, to serve
Products used
Method
- Pre-heat oven to 180°C (160° fan-forced).
- Heat a large non-stick pan over medium-low heat and place the duck, skin-side down, into the pan. Start the cooking process on a low heat and gradually bring the heat up to medium high. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over. Cook for a further 6-8 minutes in the oven. Transfer to a plate and rest for 5 minutes. Thinly slice duck.
- Meanwhile, in a large bowl place the cucumber, snow peas, cherry tomatoes, bean sprouts, chilli, and herbs. To make the dressing, place all ingredients in a screw top jar and shake well to combine. Drizzle salad with half the dressing and toss to coat.
- Top salad with sliced duck, drizzle with remaining dressing and garnish with fried shallots and lime wedges, to serve.
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Reviews
ByCreated Eli
This was delicious! I changed a few veges depending on what I had, but really yum, delicious dressing. Definitely going to make it again
ByCreated Flemo3
Delicious and easy to prepare. Yum!
ByCreated Brett Fleming
Amazing & simple to make.
ByCreated Jill
Tried this for a "casual" Christmas lunch. Adapted salad: used finely sliced Chinese cabbage, mint, Lebanese cucumber (as recipe), thinly shredded carrot,coriander with baby tomatoes on the side. Made dressing as per recipe but left out coconut milk and added a dash of extra virgin olive oil.
Served with Chinese Peking Duck pancakes, Hoi Sin sauce mixed with duck breast juice from resting. Mmmmm.
Wrapped with salad inside pancakes.
Additional salads: slightly warm potato salad; 1/2 yougurt 1/2 cream and chives as dressing.
Marie Claire's watercress,orange and red onion salad.
Of course some lovely wine too.
Guests gave it a 8.5 to 10 out of 10.