Thai Duck Salad

Instructions

1. 1

   Preheat the grill to medium-high heat.

   Tip: Use a meat thermometer to ensure the duck reaches a safe internal temperature of 55°C.

2. 2

   Grill the duck breast for 5-7 minutes per side, or until cooked through.

   Tip: Let the duck rest for 5 minutes before slicing it thinly against the grain.

3. 3

   In a blender or food processor, combine lime juice, fish sauce, brown sugar, chili flakes, and 1 tablespoon of vegetable oil.

   Tip: Blend until smooth and set aside.

4. 4

   In a large bowl, combine sliced red onion, bell peppers, cucumber, and Thai basil leaves.

   Tip: Toss to combine and set aside.

5. 5

   Slice the grilled duck breast into thin strips and add to the bowl with the vegetables.

   Tip: Toss to combine and season with salt to taste.

6. 6

   Pour the dressing over the salad and toss to combine.

   Tip: Adjust the seasoning as needed.

7. 7

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.

8. 8

   Optional: garnish with additional Thai basil leaves and serve with steamed rice or noodles.

   Tip: This adds an extra layer of flavor and texture to the dish.