This delicious duck salad conjures up the fragrant flavours of Thailand and is so fresh, zingy and healthy.
It uses lots of fresh herbs, which people often forget can add a boost of vitamins and minerals to any dish, and they always take a recipe to the next level!
Duck is a good source of high quality protein (essential for building and repairing all cells), and also contains B vitamins which are great for a glowing complexion. Radishes are also a very underated vegetable; they are very good for skin as they contain both vitamin C and K. Cucumbers are little powerhouses for skin, as they are hydrating, and contain a wide variety of skin-loving ingredients but PLEASE don’t peel them, particularly if you manage to find organic!! So much of the goodness is in the skin! Peanuts are a source of protein, vitamin E and anti-oxidants (among other things) so this recipe really is ideal for getting the glow!
Ingredients: (serves 2)
2 duck breasts
half a cucumber, chopped
10 radishes, very thinly sliced
A bag of mixed leaves
4 spring onions
Bunch of coriander, chopped
Bunch of mint, leaves picked off
Large handful of peanuts (partially bashed so some remain whole, while others are crushed to smaller pieces.
1 hot thai chilli (seeded and minced)
1 fat clove garlic (peeled and minced)
1 tablespoon granulated sugar.
1½ tablespoons rice wine vinegar.
1½ tablespoons lime juice.
1½ tablespoons thai fish sauce (nam pla) (or nuoc nam)
1½ tablespoons vegetable oil.
½ medium onion (finely sliced)
Combine all the dressing ingredients and set aside for half an hour or so to let the flavours develop together.
Score the fat of the duck deeply in both directions to create a diamond shaped pattern, season thoroughly with salt and pepper. Put the duck in a cold pan, fat side down, with no added oil, and put the pan on a medium heat. This technique renders the fat and helps it go crispy. Cook until skin is crispy then turn and brown the other side. Finally, pop the breasts into a preheated 180 degree convential (or equivalent) oven to cook through- between 6-12 minutes depending how you like it cooked. Rest it for ten minutes before cutting it into 1cm slices.
Combine all the salad ingredients together and toss in the dressing. Place the duck slices on top, and finally sprinkle the bashed peanuts over the top.