Thai duck salad

Experience the vibrant flavors of Thailand with this exquisite duck salad recipe. Bursting with fresh herbs, zesty lime, and tender duck meat.

Ingredients:

• 2 duck breasts
• 2 garlic cloves, peeled and finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 cup coriander leaves, coarsely chopped
• 1 cup mint leaves, coarsely chopped
• 1 cup Thai basil leaves, coarsely chopped
• 2 chilis, thinly sliced
• 1 lemongrass stalk (white and soft part only), finely chopped
• 2 teaspoons coriander stem, finely chopped
• 3 tablespoons lime juice
• 2 tablespoons fish or oyster sauce
• 2 tablespoons palm sugar
• 1 teaspoon sesame oil (dark)

Instructions:

1. Preheat the oven to 200°C/390°F. Rinse the duck breasts and pat them dry. Prepare a marinade by combining minced garlic, soy sauce, and 1 tbsp honey, then coat the duck and let it marinate at room temperature for 30 min. Mix 1 tbsp honey with a little water in a separate container.
2. To make the dressing, combine all the ingredients in a bowl and blend them using a hand blender.
3. Sear the duck breasts in a hot pan without adding any oil or fat, as they will release their own fat. Cook for 2-3 min on each side, starting with the skin side down. Transfer the duck to the oven and bake for 25 min (it's best to place the duck directly on the oven rack with a water-filled baking tray underneath to catch the dripping fat). Baste the duck with the honey marinade from step 1 occasionally.
4. Slice the duck breasts thinly and arrange them on a plate. Garnish with coriander, mint, Thai basil leaves, and chili. Drizzle with the prepared dressing and serve immediately.

Summary:

• Calories: 816 kcal
• Fat: 21 g
• Protein: 76 g
• Carbs: 88 g
• Potassium: 2224 mg
• Magnesium: 227 mg