Serves: 4
INGREDIENTS
2 duck breasts
sea salt and freshly ground pepper
Dressing
1 clove garlic, chopped
1 long red chilli, seeded and roughly chopped
1 tablespoon peanuts, roasted
2 tablespoons grated palm sugar
3 medium vine tomatoes, roughly chopped
2 tablespoons lime juice
2 tablespoons fish sauce
Salad
200 grams round green beans, blanched
1 small telegraph cucumber
1 large carrot, peeled
3 spring onions, thinly sliced
small handful soft herbs – any combination of Vietnamese mint, coriander, Thai basil.
2 tablespoons peanuts or cashew nuts, roasted and coarsely chopped
Nuoc cham
1 long red chilli, thinly sliced
1 clove garlic, finely chopped
2 teaspoons caster sugar
½ cup water
3 tablespoons fish sauce
3 tablespoons lime juice
METHOD
Duck: Lightly score the skin of the duck and season both sides.
Heat a sauté pan over a low heat and cook the duck, skin side down for 8 minutes. Turn over and cook for a further 4-5 minutes until medium-rare. Transfer to a plate and rest until ready to slice.
Dressing: Put the garlic and chilli in a mortar and pound to a paste. Add the peanuts and roughly grind then add the sugar and the tomatoes and lightly pound to coarsely crush them. Stir in the lime juice and fish sauce.
Salad: Slice the beans in half on the diagonal. Halve the cucumber, scrape out the seeds and slice thinly on the diagonal. Shave the carrot into long thin strips with a vegetable peeler.
Nuoc Cham: Combine all the ingredients in a bowl.
To assemble: Slice the duck thinly. Place all the ingredients in a large bowl and gently toss together, adding any duck resting juices to the salad. Divide between plates and serve immediately. Serve with a bowl of cooked rice vermicelli noodles tossed with a little nuoc cham sauce, extra herbs and peanuts if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!