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Hello Summer Recipes - Eat Outside (Part 11) - Hot and sour duck salad with mint and lime

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Hot and sour duck salad with mint and lime

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

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