Thai-style duck salad | Women's Weekly Food
Thai-style duck salad | Women's Weekly Food - Enjoy duck's gamey flavor in a crisp, spicy salad that contrasts beautifully. Perfect for a unique dinner twist.
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
- 1 kilogram roast duck
- 150 grams snow peas, trimmed, thinly sliced
- 1 (350g) green mango, thinly sliced
- 3 (75g) shallots, thinly sliced
- 125 grams mizuna
- 1/3 cup firmly packed fresh mint leaves
- 1/3 cup firmly packed fresh coriander leaves
- Dressing
- 1 fresh long red chilli, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons grated palm sugar
- 1/3 cup (80ml) lime juice
- 2 teaspoons peanut oil
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