I came across some smoked duck at a local market in Hong Kong, and the beautifully pink meat made me want to make a crunchy mixed-leaf salad to go with it. The saltiness of the duck didn’t work with any of the sweet dressings I tried, so I kept playing around and finally concocted this punchy sour sauce, similar to those usually used for Thai seafood. It worked!
Smoked duck breast salad with Thai dressing
200g (7oz) smoked duck breast
150g (5oz) mixed salad leaves
1 sprig of coriander, leaves chopped
1 spring onion, chopped
3 cherry tomatoes, halved
For the dressing:
1 tablespoon lime juice
1 tablespoon nam pla (Thai fish sauce)
1 1⁄2 teaspoons brown sugar
1 teaspoon crushed dried red chilli
- To make the dressing, mix all the ingredients together in a large bowl and stir until the sugar has dissolved. Set aside.
- Preheat a grill or griddle pan until very hot, then cook the duck breast for 3–5 minutes on each side until cooked.
- Cut the duck breast into slices and set aside.
- Toss together the salad leaves, coriander, spring onion and cherry tomatoes, then sit the duck breast slices on top.
- Pour the dressing over the salad and serve immediately.