Tangy duck salad | Women's Weekly Food
Savor a zesty Asian tang with barbecued duck in this spicy quick salad. Perfect for a flavorful burst!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4 eschalots, finely sliced
- 1/4 cup lime juice
- 1/4 cup grated palm or brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon peanut oil
- 2 Lebanese cucumbers, sliced diagonally
- 1 cup mint leaves
- 1 cup coriander leaves
- 1/2 cup Thai basil leaves
- 3 makrut lime leaves, finely sliced
- 1 barbecued duck, sliced
- Sliced chilli, shredded green onion, lime wedges to serve
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