Vietnamese Style Duck Salad with Lime, Mint & Coriander
- Prep time: 30 minutes
- Calories: 480
- 2 of Duck Breast (medium)
- 1 Tbsp of Soy Sauce (GF)
- 1⁄6 of Green Cabbage
- 1 Small Bunch of Coriander & Mint
- 1 of Lebanese Cucumber
- 1 of Lime
- 2 Tbsp of Fish Sauce & Rice Vinegar
- 1 of Carrot
- 1 of Spring Onion
- 1 of Red Chili
- 2 Tbsp of Fried Shallot
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. Cook duck, skin-side down for 4-5 minutes or until golden and some of the fat has rendered down. Flip duck, and cook for 1 minute. 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 and finely dice.
Make Dressing:In a large bowl combine the fish sauce & rice vinegar with 1 TBS olive oil lime zest, juice from lime half and finely diced chili (to taste). Mix well.
Dress SaladAdd 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!