Thai Grilled Duck Salad (Yam Ped Yang)

Serving: 452 g

Ingredients

• duck breast150 g
• cucumber80 g
• cherry tomatoes70 g
• lettuce50 g
• onion30 g
• peanuts12 g
• white rice60 g

Recipe steps

1. Score the duck fat cap in a diamond pattern, season with salt, and render it skin-side down in a cold dry pan over medium-low heat for 12-15 minutes, pouring off the fat, until the skin is crisp.
2. Turn for 3 minutes, then rest the breast 10 minutes so the juices settle.
3. Whisk a dressing of lime juice, fish sauce, a little palm sugar and sliced red chilli until it tastes sharp, salty and hot in that order.
4. Toss the sliced cucumber, halved cherry tomatoes, finely sliced onion, torn lettuce and plenty of mint and coriander with the dressing.
5. Carve the rested breast across the grain into thin slices, fold them through the salad with their juices, scatter with crushed peanuts and serve with steamed rice.

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