Crispy Duck Salad with Thai Chile & Lime Dressing
D'Artagnan chef bio | Yield: 2 as a main course, 4 as a starter
This simple Thai-style duck salad recipe makes a cooling first course or light summer lunch with its tangy and refreshing lime vinaigrette dressing.
- 2 duck leg confit
- 1 heart of romaine lettuce, chopped
- 1 head bibb lettuce, chopped
- ½ English cucumber, sliced into thin batons
- 1 handful mung bean sprouts
- 2 sprigs fresh mint, finely chopped
- 6 sprigs fresh cilantro, finely chopped
- Sesame seeds, to garnish
FOR THE SAUCE
- ½ cup rice vinegar
- 1/3 cup light brown sugar
- 3 cloves garlic, finely minced
- 2 thai chiles, finely minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
FOR THE DRESSING
- 4 tablespoons fresh lime juice
- 2 tablespoon fish sauce
- 2 teaspoons sugar
- 2 small Thai chiles, finely chopped
- 1 teaspoon sesame oil
- Make the sauce: Combine ingredients in small sauce pan over medium high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, stirring occasionally, about 15 minutes. Cool completely.
- Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred.
- In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over the duck. Garnish with sesame seeds.