Roast Duck Salad

Name: Roast Duck Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 1 teaspoon dark sesame oil; 2 teaspoons Asian chili-garlic sauce, preferably sambal oelek; 1 tablespoon minced lemongrass; 1 tablespoon palm or brown sugar; 1 tablespoon fish sauce (nam pla); 2 boneless duck breast fillets; 2 tablespoons freshly squeezed lime juice; 2 garlic cloves, minced; 4 tablespoons freshly squeezed lime juice; 1 teaspoon salt; 2 teaspoons freshly ground black pepper; 2 tablespoons dark sesame oil; 1 tablespoon rice or white vinegar; 2 tablespoons honey; 1 teaspoon finely chopped shallots; 4 cups (350 g) mixed baby greens; ½ cup (48 g) snow peas, tips and strings removed and cut into thin matchsticks; 1 cup (180 g) cherry or grape tomatoes, halved; 4 tablespoons thinly sliced red onion; ½ cup (46 g) thinly sliced red bell pepper; 2 tablespoons finely chopped fresh coriander leaves (cilantro); 2 tablespoons finely chopped fresh mint

Preparation info

Serves
4
as part of multi-course meal or for lunch

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Duck breasts are often sold frozen so I like to keep some on hand in my freezer to make this sumptuous salad. The glistening duck makes me feel luxurious, like a Thai Princess, until I look at my piles of laundry and am transported back to the suburbs. You can feel like royalty too with this rich and delicious salad.

Ingredients

2 boneless duck breast fillets

Asia
Thailand
Lunch
South East Asia

Method

Marinade: in a small bowl, whisk together the lime juice, garlic, lemongrass, palm sugar, fish sauce, black pepper, sesame oil, and salt. Place duck breasts in a large resealable plastic food bag and marinate in the refrigerator for 1 hour (and up to 6 hours).
Preheat oven to 400°F (