Hot and sour duck salad with mint and lime
Hot and sour duck salad with mint and
lime
·
1 hour
·
Serves 4
·
Easy
Ingredient
•
Garlic 1 clove, crushed
•
Ginger 2cm piece, grated
•
Rice vinegar 2 tbsp
•
Brown sugar 2 tbsp
•
Duck breasts 2
•
Salad
•
Carrot 1, peeled and cut into julienne strips
•
Spring onions 2, cut into julienne strips
•
Beansprouts 2 handful, rinsed
•
Long red chilli 1, finely shredded
•
Mint 1 bunch, chopped
•
Coriander 1 bunch, chopped
•
Red bird’s eye chilli 1, finely sliced
•
fish sauce ½ tbsp
•
Limes 2, juiced
•
Unsalted peanuts 2 tbsp, roughly chopped
Recipe
1.
Mix the garlic with the ginger, vinegar and
sugar. Slash each duck breast through the fat but not into the flesh, rub
the ginger mixture all over. Lay the breasts on a rack and heat the grill to
high. Grill the skin side of the duck for 5 minutes or until the skin browns –
watch it as the sugar will burn. Turn the grill down and the breasts over.
Grill for 3-4 minutes or until the breasts feel firm. Rest for 5 minutes.
2.
Put the carrot and spring onion into a bowl.
Blanch the beansprouts for 1 minute in boiling water then cool under cold
running water. Drain and add to the bowl. Add the chilli, mint and coriander
and toss everything together.
3. Mix the chilli with the fish sauce and lime juice. Slice the
duck breasts and arrange them on the salad on a large plate. Spoon over the
lime mixture and scatter with the peanuts.
Per serving 234kcal | protein 19.1g | carbs 15.4g | fat 10.5g | sat
fat 2.4g | fibre 1.1g | salt 0.6g
