Spiced Duck Salad




  • 4 each Duck legs

  • 3 tblspns Fish sauce

  • about 10cm Galangal

  • 3 each Lemon grass stalks

  • 11 each Lime leaves

  • 100 ml Coconut milk

  • l each green papaya or 2 green mangoes cut into thin spaghetti like strips

  • 25 g Raw snake beans (or green beans) chopped finely

  • 25 g Chinese cabbage, thinly sliced

  • 5 each Long red (serrano) chillies, de seeded and finely chopped

  • 1 bch Thai basil

  • For the dressing:

  • 1 each red and green Thai chilli

  • 2 tblspns fish sauce

  • 2 tbIspns lime juice

  • 2 tblspns palm sugar

  • l tblspn tamarind paste watered down to the consistency of treacle


  • 1.

    Rub the duck all over with the fish sauce and leave it, skin side down over night in the fridge

  • 2.

    2. Put the rice into a bowl and cover with water, leave this for about five minutes then drain. Scatter it evenly over a baking sheet and roast for about 30 mins, until the grains turn off white and begin to pop and become "nutty" in flavour. Crush lightly in a mortar with a pestle

  • 3.

    3. Shake excess marinade from the duck and put in an oven proof dish with the galangal, lemongrass and 3 lime leaves. Pour the coconut milk over the top

  • 4.

    4. Put into an oven (180°C) and cook for two hours or until the duck is really well cooked and the meat falls easily from the bone

  • 5.

    5. When cool enough to handle lift the duck from the tray a flake the meat into a clean container.

  • 6.

    6. In a large mixing bowl, combine the papaya, beans, cabbage, chillies, the remaining lime leaves cut into strips, the basil and the roast rice.

  • 7.

    7. Add the duck

  • 8.

    8. At the last combine the ingredients for the dressing, pour over the salad and toss and coat. Serve straight away.

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