Skip the takeaway and create this delicious Thai dish for yourself at home!

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  • 2 Tbsp uncooked rice

  • 1 Tbsp vegetable oil

  • 2 duck breasts

  • 2 tsp chilli flakes

  • 3 Tbsp fish sauce

  • juice of 1-2 limes

  • 1 tsp caster sugar

  • ¼ cup mint leaves

  • ¼ cup coriander

  • ¼ cup finely sliced spring onion

  • 2 eschallots, thinly sliced

  • cabbage, snake beans [see note] and rice to serve


  • 1.

    Place rice in a frying pan and heat for about 5 minutes. The rice will start to turn opaque and then a deep golden brown, which is the colour you’re after. Use a mortar and pestle to grind the toasted rice to a find powder.

  • 2.

    Start duck breasts in a cold pan. Place duck breasts skin-side down in a non-stick frying pan then heat over medium-high heat. Cook for about 5 minutes or until golden brown (turn heat lower if skin colours too quickly). Turn breasts over and place the pan in the oven for another 5 minutes or until just cooked. Then rest for 3-5 minutes before slicing into lovely thin pieces.

  • 3.

    Place duck slices in a large bowl and add chilli flakes, fish sauce, limes juice, caster sugar, toasted rice, mint, coriander, spring onion and eschallots. Toss gently until well combined.

  • 4.

    Serve with slices of cabbage, snake beans and rice

  • NOTES:

  • 1.

    Snake beans or Chinese long beans are long, green, crunchy beans with a slightly rougher skin than regular green beans. Look for them at Asian grocery stores. Substitute regular green beans if you can’t find these.

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