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23 August 2007 @ 07:50 am
 

This was a simple but classy salad I had to do at school. I'm currently studying to become a chef and I thought I'd share. ^___^

I'd say for a better result, add some water to the coconut milk so it covers the duck completely.



Spiced Duck Salad

Ing:

1 Duck leg

1 Tbsp Fish Sauce

10cm Galangal

1 Lemon Grass

50ml Coconut Milk

 

Salad:

1 Apple (Julienne)

15g Green Bean (Chopped Fine)

15g Chinese Cabbage (Chiffonnade)

2 Red Chillies (De Seeded and Chopped)

¼ Bunch Thai Basil

20g Peanuts

 

Dressing:

¼ Red Chilli

15ml Fish Sauce

15ml Lime Juice

15g Palm Sugar

10gm Tamarind Paste (Watered down to honey consistency)

 

Method:

  • Rub duck leg with fish sauce, let sit for 30mins. (Ideal to leave for few hours).
  • Place in pot with galangal, lemon grass and 2 lime leaves and pour the coconut milk over the top.
  • Next place in an oven at 180˚C and cook for two hours or until the duck is well cooked and the meat falls from the bone.
  • When cooked, place the duck leg into a clean container, remove the thigh bone and place back in oven to crispen.
  • In a mixing bowl combine all salad ingredients with the remaining lime leaf cut into strips.
  • Last mix all the dressing ingredients together and toss through salad.
  • Serve the hot crispy duck leg with the salad.
 
 
 
jillianennuichronicles on September 24th, 2009 08:55 am (UTC)
is there anything i could substitute for the fish sauce? this sounds delicious but i have a seafood phobia.
Komet_Ryongkomet_ryong505 on September 24th, 2009 06:41 pm (UTC)
At the beginning it doesn't need to be rubbed in fish sauce if you don't like it and the dressing can just have a little bit of soy instead. :)