Thai Duck Salad
Recipe by Justine Schofield
Serves 4 | 
Prep 15 min | 
Bake 10 min
Ingredients
- 2 duck breasts, skin on, scored
- 2 Lebanese cucumber, halved, sliced on the diagonal
- 150g snow peas, trimmed, thinly sliced
- 200g cherry tomatoes, halved
- 1 cup bean sprouts
- 1 long red chilli, deseeded, finely sliced
- ½ cup Thai basil leaves
- ½ cup coriander leaves
Dressing:
- ½ cup AYAM™ Coconut Milk
- 3 tbsp lime juice
- 1 tbsp brown sugar
- 1-2 tsp AYAM™ Thai red curry paste (to your taste)
- ½ tsp AYAM™ Fish sauce
To serve:
- Fried Asian shallots
- Lime wedges
Method
- Pre-heat oven to 180°C (160° fan-forced).
- Heat a large non-stick pan over medium-low heat and place the duck, skin-side down, into the pan. Start the cooking process on a low heat and gradually bring the heat up to medium high. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over. Cook for a further 6-8 minutes in the oven. Transfer to a plate and rest for 5 minutes. Thinly slice duck.
- Meanwhile, in a large bowl place the cucumber, snow peas, cherry tomatoes, bean sprouts, chilli, and herbs. To make the dressing, place all ingredients in a screw top jar and shake well to combine. Drizzle salad with half the dressing and toss to coat.
- Top salad with sliced duck, drizzle with remaining dressing and garnish with fried shallots and lime wedges, to serve.
