Thai Spicy Duck Salad Recipes

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THAI SPICY DUCK SALAD



Thai Spicy Duck Salad image

This spicy duck salad is an intoxicating juxtaposition of flavors that shows just why Thai food is so great.

Provided by Joshua Bousel

Categories     Salad

Time 40m

Yield 4 servings

Number Of Ingredients 12

For the Dressing
2 tablespoons fresh juice from about 2 limes
1 tablespoon fish sauce
1 teaspoon palm sugar or light brown sugar
1 to 2 small Thai chilies, finely chopped
1/2 teaspoon sesame oil
1/2 cup raw unsalted cashews
1 small red onion, finely sliced
3/4 cup diced pineapple
1/2 cup packed roughly chopped fresh cilantro leaves
1 large duck breast, about 1 pound
Kosher salt and freshly ground black pepper

Steps:

  • To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
  • Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
  • Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.

HONEY & SOY DUCK SALAD



Honey & soy duck salad image

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

2 duck breasts , skin on
100g bag rocket & watercress salad
250g punnet cherry tomato , halved
bunch spring onion , sliced diagonally
1 garlic clove , grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
  • Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium

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