Thai Duck Salad
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This Thai duck salad is one of my favorite go to meals when I want something impressive but honestly quite simple to pull together. The duck cooks up beautifully in just forty minutes, and then it's really just about slicing vegetables and tossing everything together with a punchy lime and fish sauce dressing. What I love most is that duck breast is packed with iron and B vitamins, making this salad as nourishing as it is delicious. The fresh Thai basil and bright citrus flavors make it feel like you're dining at a proper restaurant, but the whole thing comes together in an hour from start to finish. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 500duck breast
- 200 slicedred onion
- 150 slicedbell peppers
- 100 slicedcucumber
- 2thai basil(leaves only)
- 100 mllime juice
- 20 mlfish sauce
- 20 gbrown sugar
- 1pepper(to taste)
- 10 gchili flakes
- 100 mlvegetable oil
- 5 gsalt
Detail level
Instructions
- 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
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
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
In a large bowl, combine sliced red onion, bell peppers, cucumber, and Thai basil leaves.
Tip: Toss to combine and set aside.
- 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
Pour the dressing over the salad and toss to combine.
Tip: Adjust the seasoning as needed.
- 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
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.
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