Vietnamese Style Duck Salad with Lime, Mint & Coriander

Cook Duck Breast:

Preheat oven to 180°C. Pat duck dry on paper towel. Using a sharp knife, score the skin in a crisscross pattern and lightly season with salt. Heat a non stick pan over medium-high heat. Place duck, skin-side down, in the pan. Cook for 4 to 5 minutes or until golden and some of the fat has rendered down. Flip duck, and cook for 1 minute. (Tip: if you have a pan that is ovenproof it will save you some dishes). Place duck in the oven and roast for 10 minutes for medium or until cooked to your liking. Remove from the oven, add soy sauce and allow to rest for 5 minutes.

Prepare Ingredients:

Wash the fresh produce. Thinly slice cabbage. Slice cucumber in half lengthwise and thinly slice on a slight angle. Peel and grate carrot. Zest lime and cut in half. Pick mint and coriander leaves and roughly chop, discarding stalks. Trim spring onion ends (and discard), then thinly slice. Slice chili in half lengthwise (de-seed if you prefer less heat) and finely dice.

Make Dressing:

In a large bowl combine the fish sauce & rice vinegar with 1 TBS olive oil (extra virgin if you have it) lime zest, juice from lime half and finely diced chili (to taste). Mix well.

Dress Salad

Add to the bowl with dressing: sliced cabbage, cucumber, carrot, mint & coriander leaves (reserving some for garnish), spring onion, dried shallots (reserving some for garnish) and toss well.

You Plate It:

Thinly slice duck. Divide salad between bowls and top with sliced duck. Garnish with reserved coriander, mint and dried shallots. Enjoy! (Tip: you can add extra chili to taste - it is up to you).