Poached duck and cashew salad with duck crackling
Mar 31, 1976 2:00pm- 30 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
Poached duck and cashew salad with duck crackling
- 3 (450g) duck breasts
- 2 cup (500ml) chicken stock
- 1/2 cup (125ml) salt-reduced soy sauce
- 2 star anise
- 1/2 cup (125ml) vegetable oil
- 1/4 cup (65g) grated palm sugar
- 1/2 cup (75g) roasted unsalted cashews
- 150 gram dried rice vermicelli noodles
- 2 (260g) lebanese cucumbers
- 1 large carrot (180g), cut into matchsticks
- 2 purple shallots (50g), sliced thinly
- 1 fresh long red chilli, sliced thinly
- 1 cup (80g) bean sprouts
- 1/3 cup fresh mint leaves
- 1/3 cup fresh coriander (cilantro) leaves
- 1/3 cup fresh thai basil leaves lime dressing
Lime dressing
- 1 clove garlic, crushed
- 1 1/2 tablespoon grated palm sugar
- 1 1/2 tablespoon fish sauce
- 1/3 cup (80ml) lime juice
- 1/4 cup (60ml) peanut oil
Method
Poached duck and cashew salad with duck crackling
- 1Remove skin from duck breasts. Place duck breast, stock, soy and star anise in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. Cool duck in poaching liquid.
- 2Meanwhile, heat oil in a small frying pan; cook duck skin until crisp. Remove with a slotted spoon; drain on absorbent paper. Drain fat from pan.
- 3Heat cleaned frying pan over medium heat; cook sugar and nuts, stirring, about 5 minutes or until caramelised. Pour onto a baking-paper-lined tray; cool.
- 4Make lime dressing. Combine garlic, sugar, fish sauce, lime juice and peanut oil in a small bowl until sugar dissolves.
- 5Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender. Drain; return noodles to bowl.
- 6Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. Add cucumber to noodles with carrot, shallots, chilli, sprouts and ½ cup of the dressing; toss gently to combine.
- 7Thinly slice duck and duck skin. Coarsely chop nuts.
- 8Add herbs to salad; toss gently to combine.
- 9Serve salad topped with duck; sprinkle with skin and nuts, drizzle with remaining dressing.
