This salad is delicious, it has such a lovely fresh flavour to it.
I added salad leaves to it, to bulk up the meal, and there is definitely enough dressing to do so.
As for the dressing, if you find it sweet, add more lime, add more curry paste if you like. The recipe is great, just adjust it to how you would like it.
If you prefer you can start to cook the duck in a frying pan, but once you turn it over, you can finish cooking it in a 180C preheated oven for 6-8 minutes, or until cooked to your liking. I do both methods, you achieve crispier skin in the oven, I just sometimes don't feel like using my oven.
I doubled the original recipe, so just halve it if you need to make less.
This is a salad my family loves, hope yours does to.
4 duck breasts, skin on, scored
4 Lebanese cucumber, halved, sliced on the diagonal
300g snow peas, stringed, thinly sliced
400g cherry tomatoes, halved
2 cups bean sprouts
2 long red chillies, deseeded, finely sliced
1 cup coriander leaves
3-4 handfuls washed salad leaves
1 cup coconut milk
6 tablespoons lime juice
2 tablespoons brown sugar
2-3 teaspoons Thai red curry paste (to your taste)
1 teaspoon fish sauce
Fried Asian shallots and lime wedges, to serve
Place the duck, skin-side down, into a cold frying pan. Start the cooking process on a low heat and gradually bring the heat up to medium-high. Once you start to here a sizzle, cook for 6-7 minutes skin side down (your aim is to render the fat and form a crispy golden skin) then turn over. Cook for a further 6-7 minutes or until cooked to your liking. 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 coriander.
To make the dressing, place all ingredients in a screw top jar and shake well to combine, adjust the taste if needed. 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.
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