We had this salad while on holiday in Thailand and there is also a version in Neil Perry’s “good food” that is almost the same.
Ingredients
- 3-4 duck breast fillets
- 1 teaspoon Chinese 5 spice
- 2 teaspoons sea salt
- 1/2 - 1 telegraph cucumber, depending on size
- 1 red onion, finely sliced
- 2 handfuls mung bean sprouts
- 12 cherry tomatoes, halved
- handful coriander leaves
- 1/2 cup mint leaves, torn
- 150g roasted and salted cashew nuts
- 1/2 ripe pineapple, cored and chopped into chunks
- 1 large clove garlic
- juice of 2 limes (can use lemon juice)
- 1 tablespoon chopped palm sugar (or brown sugar)
- 1/4 cup fish sauce
- 1 red chilli, finely chopped
- 1 tablespoon sweet chilli sauce
Method
Score the fat on the breast with a sharp knife and then rub with combined 5 spice and salt.
Place breasts skin side down in a frying pan and cook over a medium heat for approximately 10 minutes until skin has browned and become a little crisp and fat has melted. Drain any excess fat from pan. Turn breast over and cook for a further 5 minutes until juices run clear when the breast is pierced with a skewer. Allow to rest for 5 minutes.
Combine all salad ingredients on a large platter, slice duck breast and add to the salad and toss to combine.
Mix together garlic, limes, fish sauce and chilli and drizzle over the salad.
Serve.
* Alternatively you can make this salad with a Chinese BBQ duck with bones removed and chopped - just ask for it be be cut this way when you purchase.
