Thai duck salad recipe

Thai duck salad recipe

This is a beautiful salad oozing with flavour. It’s bold, robust and is delicious on it’s own for a lighter dinner, or team it up with some green lentils or boiled and buttered new potatoes for something a little more filling. Alternatively, bulk up the salad with cucumber, peppers, tomatoes, avocado, baby corn… the list goes on! All the flavour is in the sauce under the duck breast, which then acts as a dressing for the salad.

Preheat the oven to 200/375/gas 5.

Using a sharp knife score the duck fat by slowly making thin diagonal lines over the entire duck breast. Turn the duck breast around and repeat with diagonal lines going the other way, creating small diamond shapes. Season with Maldon sea salt.

In a pestle and mortar, bash together the garlic, ginger, chilli slices and coriander to form a rough paste. Add the orange juice, orange zest, soy sauce, fish sauce and water, and stir.

Next, place a frying pan over a high heat (without any oil). Place the duck breast in the pan, skin side down. Cook for 5 minutes until the fat starts to crisp up. Turn the duck over and cook for a further 5 minutes, skin side up.

Pour the sauce into the small roasting tray, keeping the paste as close to the centre as possible. Lay the duck breast on top of the paste.

Place in the oven and cook for 15-20 minutes (depending on the thickness) until it is firm to the touch, but not hard.

Wash the spinach leaves and share them between two bowls. Scatter over the raw broccoli florets.

When the duck is ready, remove from the oven and let it sit for 2 minutes. Slice thinly and lay over the spinach leaves.

Pour over the warm dressing and serve.

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