Skip the takeaway and create this delicious Thai dish for yourself at home!
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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.
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.
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.
Serve with slices of cabbage, snake beans and rice
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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