This Skillet-Seared Thai Duck Salad marries citrus, ginger, fresh herbs, and Thai chiles—and as you might have guessed the seared duck breast tops it off superbly. While it is lighter fare, it is a satisfying main-course salad.
Friday night was dine-in date night, so I served it on one large plate for us to share. We could not stop talking about the deep heat of the red Thai bird chili, the luscious duck breast, or the playfulness of the fresh herbs with citrus-ginger sauce (okay, maybe that was the one-plate effect).
Let the spice in this salad bring a little spice to life and plan a special evening with your sweetheart—yes, salad can be romantic. As it turns out, Thai Duck Salad is great date food!
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Skillet-Seared Thai Duck Salad
- 1 tablespoon minced fresh red Thai bird chile
- 2 whole duck breasts (about 12 ounces each)
- 1/3 cup minced shallot
- 1 ½ tablespoons peeled and minced fresh ginger
- ¼ cup fish sauce (see note below)
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeezed orange juice
- 1 ½ teaspoons palm sugar or light brown sugar
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1 head red leaf lettuce , washed and torn into bite-sized pieces
- 2 cups bean sprouts
- 1 cup julienned red bell pepper
- Place the chile in a cast iron skillet over medium-high heat and cook, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to a salad bowl.
- Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the skillet, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.
- Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the skillet. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through about 2 minutes. Transfer the duck to the bowl with the chile and set aside.
- In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine. Serve the salad immediately.
My first time making duck and it really turned out great!
Trang Tran says
Beautiful photos & very detailed information. Thank you for sharing.
Alea Milham says
I have only had duck once in my life and that was in 1974! My mom was trying something new for Christmas dinner. I don’t remeber why she never made it again. I think it may be time to try it again. Thank you for sharing this post with the Gallery of Favorites.
April @ The 21st Century Housewife says
Love the spices in this dish. I don’t normally eat duck, but this recipe looks fantastic! I know my husband would love it too. Thank you for sharing this delicious recipe with the Gallery of Favorites.
Duck can be soooo good. Just wish it was more readily available for purchasing. Great looking recipe.
Wish I’d been able to find duck, but pork worked well too. Gorgeous photo!
I was surprised to find it at a local butcher who offers free range meats, Ranch Foods Direct. You might try calling a local butcher if you have one nearby–the cost was about $5 per breast, so it is a special occasion meal for us. 🙂
Lovely salad, this is what I need more. Been eating a lot of carbs and meat lately.
Rufus' Food and Spirits Guide says
This is making me want to load up the car and start driving south. I know, I should just get the cookbook, it’s cheaper. Another great one.
Miss @ Miss in the Kitchen says
Gorgeous photos. This was my first experience with duck and I must say it was a really good one. I love that you shared the plate, very sweet.