To celebrate the last evening of spring I decided to have a warm Thai duck salad for dinner. Extremely easy to make and apologies to any Thai readers for my dodgy interpretations of your cuisine.
You'll need some Duck of course, breast is best and a fresh mango - there's heaps about at the moment and they're juicy and sweet
You'll need some Duck of course, breast is best and a fresh mango - there's heaps about at the moment and they're juicy and sweet
Dressing:
3 Tblsp Soy
2 Tblsp Olive oil
2 Tblsp light brown sugar
Juice of a lime
2 x cloves of garlic crushed
1 piece (about the size of your small finger) of fresh ginger finely chopped
1 x red chilli finely chopped
If you can make this dressing up a day ahead you'll end up with a much better dressing as the flavours infuse.
Salad:
Rocket
Tatsoi
Swiss Chard
Fresh Mint
Fresh Coriander
That's it really, grill the duck breast (you can buy already cooked duck breast at most supermarkets these days) slice it and toss into the salad mix, dress with a couple of Tblsp of the dressing and add the sliced mango and serve.
Goes well with a glass of Heartland Voigner Pinot Gris
Goes well with a glass of Heartland Voigner Pinot Gris
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