Name: Thai-style duck salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram roast duck; 150 gram snow peas, trimmed, thinly sliced; 1 (350g) green mango, thinly sliced; 3 (75g) shallots, thinly sliced; 125 gram mizuna; 1/3 cup firmly packed fresh mint leaves; 1/3 cup firmly packed fresh coriander leaves; Dressing; 1 fresh long red chilli, thinly sliced; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 1/3 cup (80ml) lime juice; 2 teaspoon peanut oil

Thai-style duck salad

Duck is not the first meat that comes to mind when you think of a Thai salad, but its gamey flavour and rich texture are actually perfect, contrasting beautifully with the rest of the crisp, spicy salad.

Serves 4

Prep

15M

Ingredients

1 kilogram roast duck

150 gram snow peas, trimmed, thinly sliced

1 (350g) green mango, thinly sliced

3 (75g) shallots, thinly sliced

125 gram mizuna

1/3 cup firmly packed fresh mint leaves

1/3 cup firmly packed fresh coriander leaves

Dressing

1 fresh long red chilli, thinly sliced

2 tablespoon fish sauce

2 tablespoon grated palm sugar

1/3 cup (80ml) lime juice

2 teaspoon peanut oil

Method

1.Remove meat from duck, leaving skin on. Discard bones. Chop meat coarsely and place in large bowl with remaining ingredients.

2.Place ingredients for the dressing in a medium bowl and whisk well. Pour over salad; toss gently to combine.

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