Mild – Medium
Lunch & Dinner
About this Recipe
Duck can be a daunting protein to take on for some, especially if you have never cooked with it before. In this recipe you’ll learn how to sear duck breast and put together an amazing crispy salad for your friends and family. I hope they are ready!
Read and follow recipe below or download a PDF of the recipe.
- 1 (180-220g) duck breast, skin on
- a pinch of salt & pepper
- 1 tbsp lemongrass, finely sliced
- 1/2 granny smith apple, thinly sliced, skin on
- 1/2 cup spring onion, sliced
- 1/2 cup coriander springs
- 1/2 cup mint leaves
- 1/4 cup red onion, thinly sliced
- 1 tsp fresh garlic, thinly sliced
- 1/2 – 1 tsp dried chilli powder or flakes
- 1-2 tbsp fresh lime or lemon juice
- 1 tbsp Thai fish sauce
- 1 tsp bouillon chicken stock powder
- a pinch of brown sugar
Preheat your oven to 200c. Prepare ingredients and measure sauces according to the list for an enjoyable cooking experience. Save any extra herbs for garnishing on top.
Try the recipe with grilled salmon, any BBQ meats, lamp chops, crispy pork belly and grilled mushrooms or eggplant.
Step by Step Instructions
Preheat oven 200c. Use paper towel and pat dry the duck breast. Score the skin in a diagonal direction, be careful not to cut through the meat. Lightly season with a pinch of salt and pepper.
Preheat a dry pan (no oil) over medium heat. Once the pan is hot place duck skin side down. Cook for 5 minutes or until the skin is golden.
Turn the duck and cook for a further minute. Remove from pan and place onto a baking tray. Cook in a preheated oven for 8-10 minutes to your liking.
For best result rest duck for 5 minutes on a place before thinly slicing with a sharp knife. The duck should be slightly pink the middle. Discard the cooking juices and set aside till use.
Combine ingredients for the dressing into a bowl. Be light handed with chilli, you can always add more later. Mix well until the sugar has dissolved.
In a large bowl add sliced duck with apples, onion and lemongrass. Pour in half of the stressing from previous step and mix well.
Add spring onion, coriander and mint. Toss gently and taste. You are tasting for balance and adjust with extra lime/lemon juice, chilli or pinch of sugar if needed. Pour in the reminder of the dressing if you enjoy the intensity of authentic Thai flavours.
Serve as small servings as part of an entree or dish it up for yourself as a light lunch or dinner. I also enjoy this salad served in a lettuce cups, wrapped in thin Chinese pancake sheets or on a fresh Vietnamese baguette. Garnish with extra herbs from the salad if you like.