Spicy Duck Salad นำ้ตกเป็ดย่าง
Who ever said salads were boring? Thais love their salads and no gatherings would be complete without a salad of some kind. This is an extremely popular salad in Thailand and is made traditionally with grilled beef or pork. Try this luxurious duck version, enjoy your very own exotic Far Eastern flavours at home. It's hard to resist crispy skinned duck in a spicy, fresh and zesty dressing, bursting with beautiful Thai flavours. I know there are many ingredients in my recipes that are not easily sourced, not the case here. There's nothing in this recipe that you won't be able to buy from your local supermarket.
Preparation:
In a frying pan, dry roast
-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.
Put the pan back on heat, dry roast
-6-8 dry chillies.
Cook, stirring until lightly charred.
Leave aside.
The vegetables.
-1 red onion, thinly sliced,
-2 shallots, thinly sliced,
-2 spring onions, thinly sliced,
-2tbsp coriander, stalk chopped, leaves picked,
-1tbsp mint
-3 sliced chillies.
-juice of 1 lime.
Leave aside.
The Duck.
2 duck breasts, score the skin, season with salt and pepper.
Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high heat.
Cook for about 2 1/2 minutes on each side.
Place in 200c fan forced for around 7 minutes.
Leave to rest and slice thinly.
The sauce.
In a small saucepan, put in
-200g chicken stock, with
-1tbsp fish sauce.
Bring up to the simmer.
Add,
-the sliced duck,
-the vegetables,
-roasted rice.
-roasted chillies.
Gently mix together.
Serve with rice.
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