Glazed Duck with Green Bean and Marinated Vegetable Salad | RICARDO

Ingredients

• 1/2 cup (125 ml) hoisin sauce
• 2 tbsp (30 ml) Sriracha sauce
• 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc cham)
• 1 tsp Chinese five-spice powder
• 2 duck breasts
• 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc cham)
• 3 tbsp (45 ml) lime juice
• 2 bell peppers, various colours, seeded and thinly sliced
• 1 large carrot, julienned
• 1 shallot, thinly sliced
• 3/4 lb (340 g) thin green beans, blanched and chilled (see note)
• 1/2 cup (75 g) roasted peanuts, chopped
• 1/2 cup (15 g) cilantro or Thai basil leaves