Thai Duck Salad Yum Phet Recipes

THAI DUCK SALAD (YUM PHET)

Steps:

• In a large bowl, squeeze the juice of the limes.
• Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
• Add sugar and red chili powder. Mix well for 1 minute.
• Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
• Optionally, add tomatoes and cucumber and mix well.
• On a plate, place the lettuce so they form a bed.
• Transfer the duck salad to the plate.
• Optionally, sprinkle top with cashew.

ASIAN DUCK SALAD

Steps:

• To make dressing combine all ingredients in a bowl and mix well.
• Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
• Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
• Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
• Drizzle as much dressing over salad as you like and toss to combine.
• Serve.

THAI YUM SALAD

Steps:

• Peel and de-vein the prawns.
• Slice the onion and tomato.
• Dice the cucumber into small pieces and chop the spring onions.
• Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
• 30 minutes.
• Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
• Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
• Serve with salad, garnish with coriander leaves.

FRIED EGG SALAD (YUM KAI DAO)

Steps:

• Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
• Chop the garlic, chilies and coriander fine.
• Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
• Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
• When ready to eat, pour the sauce over the eggs. Don't let it sit long or the eggs will get soggy.

SESAME-GLAZED DUCK LEGS WITH SPICY PERSIMMON SALAD

Steps:

• Make Sichuan pepper salt: Put Sichuan peppercorns and salt in a dry small skillet over medium-high heat. Shaking the pan and stirring frequently, toast mixture until fragrant, 2 to 3 minutes. Let cool, then grind coarsely with a mortar and pestle or spice mill.
• Season duck legs all over with Sichuan pepper salt, then wrap and refrigerate for at least 2 hours or overnight.
• Set up a steamer: Fill a large pot halfway with water and set a steamer basket 2 inches above the water. Place crushed cinnamon and star anise on the bottom of steamer basket, then lay seasoned duck legs on top.
• Cover with a lid and bring water to a hard boil over high heat. Reduce heat slightly to maintain a brisker simmer. (Check water level occasionally and add more boiling water as necessary.) Steam legs until tender when pierced with a thin-bladed knife, about 1 hour 15 minutes; start checking at 1 hour. Remove legs and set aside. (They may be left at room temperature for an hour or so before roasting, or you can steam the legs up to 6 hours before roasting and refrigerate, covered. Re-steam the refrigerated legs for 15 minutes to soften before proceeding.)
• Heat oven to 375 degrees. Put legs on a rack set over a foil-lined baking sheet and roast uncovered for about 30 minutes, until skin begins to crisp.
• As legs roast, make the glaze: Whisk together soy sauce, sesame oil, bean paste, brown sugar and orange juice. Once the legs have been in the oven for 30 minutes, brush them generously with glaze and roast for 30 minutes more (for a total cooking time of 1 hour), brushing them again every 10 minutes. Transfer legs to a serving platter. Sprinkle with sesame seeds.
• Make the salad: Put persimmons, oranges, daikon, chiles, lime juice, ginger and sesame oil in a mixing bowl. Season with salt and pepper, and toss gently to coat. Transfer salad to platter with duck legs. Drizzle with any remaining juices from bowl. Garnish with pomegranate seeds, scallions and cilantro sprigs.

ORIENTAL DUCK SALAD

Steps:

• Heat the oven to 400°F.
• Score the skin of the duck breasts and season.
• Heat a non-stick frying pan over a high heat, add the duck, skin side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside then transfer to a baking tray.
• Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
• Remove from the oven and allow to rest for 4 mins then slice into strips.
• Toss together the salad leaves, tomatoes and scallions with the duck slices.
• Drizzle over the remaining dressing and serve.