Thai Spicy Duck Salad Recipes

THAI SPICY DUCK SALAD

Steps:

• To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
• Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
• Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.

THAI SPICY DUCK SALAD RECIPE

Steps:

• To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
• Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
• Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.

HONEY & SOY DUCK SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. 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 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.