Thai Duck Salad
This salad packs a punch of flavor and heat. Adjust the heat by using more or less red chili in the dressing. I love to use Thai bird chilis.
1 duck breast
1 green apple, skin on, julienned
1 small red bell pepper, julienned
½ small red onion julienned
1 small ripe mango, peeled and julienned
2 cups watercress
1/4 cup cilantro leaves
½ cup dry roasted cashews
salt and pepper to taste
2 tablespoons gluten-free fish sauce
1 tablespoon gluten-free tamari
1 lime, juiced
1 tablespoon brown sugar
1 clove garlic, finely minced
½ inch piece of fresh ginger, grated
1 red chili, finely minced
1. Using a sharp knife, score the skin of the duck breast in a cross-hatch pattern, making sure only to cut about half way through the skin. Season both sides generously with salt and pepper. Place the duck breast skin side down in a cold sauté pan. Turn the heat to medium, and cook slowly, until much of the fat has rendered, and you are left with a nice golden crust, about 8 minutes. Turn the breast over and continue to cook, another 8-9 minutes or until the duck breast is medium rare. Set aside.
2. In a large bowl, whisk together the ingredients for the dressing, then toss together with the apple, bell pepper, red onion, mango, watercress, and cilantro.
3. Divide onto four plates. Sprinkle each salad with 2 tablespoons of cashews.
4. Thinly slice the duck. Divide among the four plates. Serve immediately.
- Lighter Version:
Reduce the cashews to ¼ cup. When the duck is finished cooking, remove the skin, then slice and serve.