Warm Thai duck salad

Australian Women’s Weekly NZ - - NEWS -

SERVES 2 PREP AND COOK TIME 30 MIN­UTES

2 x 180g duck breast fil­lets, skin on 1 small (100g) red onion, sliced thinly 2 cups finely shred­ded wom­bok (Chi­nese cab­bage) 1 medium (120g) zuc­chini, cut into match­sticks ¼ cup (60ml) white vine­gar 2 ta­ble­spoons white su­gar 1 ta­ble­spoon fish sauce 1 fresh bird’s-eye chilli, sliced 1 clove gar­lic, sliced thinly ½ green but­ter let­tuce 1 small (120g) car­rot, cut into match­sticks ¼ cup loosely packed fresh co­rian­der leaves ¼ cup (35g) salted roasted peanuts, chopped coarsely

1 Us­ing a sharp knife, score the skin across the width of the duck breasts. Place the duck breasts, skin-side down, in a cool, non-stick fry­ing pan (with no oil). Put onto the stove over a medium heat. After a minute or so, the fat will start to ren­der out of the skin. Leave duck alone for around 10 min­utes, check­ing it reg­u­larly. If skin is get­ting dark too quickly, turn the heat down lower. Be pa­tient, this part of the process is re­ally im­por­tant so you end up with crisp skin but also that the thick layer of fat un­der the skin ren­ders out. 2 After 10 min­utes, the skin should be dark, golden and crisp. Re­move breasts from the pan and tip all but a splash of the fat into a heat­proof con­tainer to save for an­other recipe. Place the fil­lets, skin-side up, back in the pan and cook for a fur­ther 5 min­utes. There should be a lit­tle colour on the bot­tom but not much. Re­move the fil­lets to a board to rest, un­cov­ered, while you make the rest of the salad. 3 In the same pan, cook onion, wom­bok and zuc­chini un­til just soft­ened. Trans­fer to a bowl. Place vine­gar and su­gar in the pan; bring to the boil. Boil for 2 min­utes or un­til slightly thick­ened. Re­move from the heat; add the fish sauce, chilli and gar­lic. 4 To as­sem­ble the salad, ar­range but­ter let­tuce onto a plat­ter. Place veg­etable mix­ture on top. Slice duck 5mm thick; place on top of the veg­eta­bles. Pour the dress­ing gen­er­ously over salad. Gar­nish with car­rot, co­rian­der and peanuts.

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