When the weather starts to warm up, it can be hard to get excited about a hot meal. Often times my choice of dinner will lean toward cool, crispier dishes that don’t load you up, like a nice chilled salad.
Waterfowl are not often associated with salads, but adding sliced duck breasts to a plate of mixed greens, blue cheese crumbles, red onion, and a nice vinaigrette can make for a tasty lunch or dinner.
We are also big fans of Asian flavors, and this Thai salad recipe is a great way to use some of your duck in a non-traditional way. After a long, hot summer day this salad will hit the spot.
Spicy Thai Duck Salad
Preparation Time: 15 minutes
Marinating Time: 1 hour
Cooking Time: less than 10 minutes
- 4-6 skinless duck breast fillets
- 1/2 cup olive oil
- 1/4 cup Asian fish sauce
- 1 1/2 tablespoons sugar
- 1/3 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1/3 cup fresh mint leaves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 heads red leaf lettuce (outside leaves removed) torn into large pieces
- 1 head romaine lettuce heart, roughly chopped
- 4 radishes, rinsed and thinly sliced
- 1 cup cilantro leaves, loosely packed
- 1/2 red onion, thinly sliced
1. Rub the duck breast fillets with 1 tablespoon of olive oil. Heat a large skillet over medium-high heat and brown the meat evenly on both sides, but not past medium-rare. Allow to cool and then slice the duck breasts diagonally into thin strips. Place them in a medium bowl.
2. Next, prepare the dressing. In a medium bowl, whisk together fish sauce, sugar, lemon juice, garlic, mint, red pepper flakes, and black pepper. While whisking, add the remaining olive oil in a thin stream until emulsified. Pour half the dressing mixture over the sliced and cooled duck and toss to coat. Refrigerate for an hour.
3. In a large bowl, toss together lettuce, sliced radishes, cilantro leaves, onion, and the remaining dressing. Remove the sliced duck from the bowl and shake off excess dressing. Gently toss the duck pieces with the salad mixture and then mound salad onto plates and serve.