Thai-Style Duck Salad
Ingredients
- 400g French duck breast
- 1/2 cucumber
- 1/2 red bell pepper
- A few lettuce leaves
- 1 shallot
- A handful of fresh mint
- A handful of fresh cilantro
- 2 tablespoons crushed roasted peanuts
- A pinch of salt
- A pinch of pepper
Sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 lime
- 1 tablespoon soy sauce
- 1 clove garlic
- A pinch of red pepper flakes (to taste)
- 1 teaspoon fresh ginger
- 1 teaspoon chopped lemongrass
Preparation
If necessary, trim excess fat and score the skin side deeply. Cook in a cold pan over low heat, season with salt and pepper, remove fat as it renders, and when the first side is golden, flip and cook the other side for 2-3 minutes. Remove and let rest for 5-10 minutes on a rack before slicing into thin strips.
Finely chop the cucumber, bell pepper, and shallot, then coarsely chop the mint and cilantro.
In a bowl, mix the fish sauce, lime juice, sugar, soy sauce, grated garlic, chopped lemongrass, chili flakes, and grated ginger. Add the duck slices and vegetables, then mix.
Arrange on a plate and top with crushed roasted peanuts for crunch.
