| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 3 |
|
Duck breasts to give approximately 720g |
|
|
; in weight |
| 10 |
g |
Fresh coriander leaves |
| 10 |
g |
Fresh mint leaves |
| 3 |
|
Stalks lemon grass |
| 2 |
sm |
Fresh red chillies |
| 2 |
|
Cloves garlic |
| 1 |
|
4 cm piece fresh root ginger |
| 1 |
|
Lime; juice of |
| 3 |
tb |
Light soy sauce |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Light soft brown sugar |
| 1/2 |
|
Cucumber |
| 2 |
md |
Or 1 large ripe firm mango |
| 1 |
sm |
Red chilli – optional |
INSTRUCTIONS
DRESSING
TO SERVE
Peel the mango slice into long segments and discard the stone. Neatly
arrange the slices on the base of a large round serving dish and set aside.
Score the cucumber skin slice the cucumber into thin rounds, cover and set
aside.
Prepare the ingredients for the dressing. Halve, seed and chop the
chillies. Roughly chop the garlic. Peel and chop the ginger. Put them all
into a bowl with the lime juice, soy sauce, oil and sugar.
Heat a chargrill or non-stick frying pan on top of the stove. To prepare
the duck: remove nerves and score the skin. Place the duck, skin side down,
on the hot dry pan and cook for 3 to 5 minutes each side, pressing down to
flatten. Meanwhile chop the coriander, mint leaves and the lemon grass.
Remove the duck from the pan and leave it to rest.
Put the dressing ingredients in a blender and finely liquidize. Slice the
duck thinly and place the slices into a bowl. Add enough dressing to
moisten well, add the coriander, mint and lemon grass. Toss together
Serve the duck piled on the centre of the mango slices. Neatly arrange the
cucumber between the mango and the warm duck salad. Garnish if you wish
with an extra decorative split chilli and serve the remaining dressing
separately.
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