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Summer Duck Salad
Posted By Helen Jackson On December 9, 2011 @ 10:28 am In Recipes,Salad Recipes | No Comments
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.
Yield: 4
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.
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