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!
Ingredients
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200g (7oz) smoked duck breast
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150g (5oz) mixed salad leaves
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1 sprig of coriander, leaves chopped
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1 spring onion, chopped
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3 cherry tomatoes, halved
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For the dressing:
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1 tablespoon lime juice
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1 tablespoon nam pla (Thai fish sauce)
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1 1⁄2 teaspoons brown sugar
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1 teaspoon crushed dried red chilli
Method
- 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.
