Name: Tangy duck salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 eschalots, finely sliced; 1/4 cup lime juice; 1/4 cup grated palm or brown sugar; 2 tablespoon fish sauce; 1 tablespoon peanut oil; 2 Lebanese cucumbers, sliced diagonally; 1 cup mint leaves; 1 cup coriander leaves; 1/2 cup Thai basil leaves; 3 makrut lime leaves, finely sliced; 1 barbecued duck, sliced; Sliced chilli, shredded green onion, lime wedges to serve

Tangy duck salad

Served alongside some sliced barbecued duck, this zesty Asian salad is full of spice and packs a punch.

Serves 4

Prep

15M

Marinate

20M

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Ingredients

4 eschalots, finely sliced

1/4 cup lime juice

1/4 cup grated palm or brown sugar

2 tablespoon fish sauce

1 tablespoon peanut oil

2 Lebanese cucumbers, sliced diagonally

1 cup mint leaves

1 cup coriander leaves

1/2 cup Thai basil leaves

3 makrut lime leaves, finely sliced

1 barbecued duck, sliced

Sliced chilli, shredded green onion, lime wedges to serve

Method

Combine eschalots, lime juice, sugar, fish sauce and oil in a medium bowl. Set aside for 10 minutes until eschalots become transparent.

In a large bowl, combine cucumber, herbs and makrut lime leaves. Add eschalot mixture and toss well.

Arrange duck on a serving plate with salad. Top with chilli and green onion. Accompany with lime wedges.

You can buy barbecued duck from Asian stores and increasingly in the meat section of your supermarket. Alternatively, bake your own. To bake a duck, pierce the skin in several places, rub with salt and bake in a hot oven at 200°C, allowing 25-30 minutes per 500g. Barbecued chicken could be used in place of duck.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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