Skillet-Seared Thai Duck Salad

5 from 1 vote

Skillet-Seared Thai Duck Salad

This Skillet-Seared Duck Salad marries citrus, ginger, fresh herbs, and Thai chiles—the seared duck breast tops it off superbly. While it is lighter fare, it is a satisfying main-course salad.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: Thai

Servings:

Calories: 164kcal

Author: Judy Purcell

Ingredients

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

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Instructions

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.

Notes

Notes: Fish sauce can be found in Asian markets and sometimes the international food aisle of the grocery store. I recommend Red Boat Fish Sauce based on my own taste test and because it has so few ingredients, just anchovies, and sea salt.

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