Thai Duck salad with lime, chilli and garlic dressing
Thai beef salad is a classic. Using duck instead is just as tasty. If you'd like a milder dressing, remove the seeds from the chilli.
- 1 large or 2 small Gressingham duck breasts
- Handful of salad leaves, washed
- Few mint leaves, roughly torn
- 1 tomato, cut into wedges
- 1 lime, cut into wedges
- 1/2 tsp sesame seeds
- 1 clove of garlic, peeled and finely chopped
- 1 small chilli, finely chopped
- 1/2 a lime, juiced
- 1 tbsp fish sauce
- 2 tsp water
- 2 tsp sugar
- Dash of blended sesame oil
- Preheat the oven to 200oC or 180oC fan. Dry the duck breasts well with kitchen paper. Lightly score the skin with a sharp knife six to eight times. Season both sides with salt and pepper.
- Lay the duck breasts skin side down into a cold frying pan without oil, then cook over a low to medium heat for about 6 to 8 minutes until the skin is golden and crispy. Carefully drain off any fat into a bowl as you go.
- Turn the duck breasts over to seal the meat for 30 seconds and then transfer to a baking tray skin side up and place in the preheated oven for 8 minutes, or longer if you prefer your duck more well done. Meanwhile, put all the dressing ingredients in a bowl and stir well to combine everything. Arrange the salad leaves, mint, wedges of tomato and lime on two serving plates.
- Remove the duck from the oven when cooked to your liking, then leave it to rest for at least 10 minutes on a warm plate. After resting, slice the duck and place it neatly on top of the salad. Stir any juices from the duck into the dressing, then spoon the dressing over the duck and sprinkle over the sesame seeds to finish.