Chopped Duck Breast Salad with White Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g duck breast, loosened, with skin
- 1 tablespoon fish sauce
- some pepper, mixed black
- 1 cm ginger
- 1 clove garlic
- 1 chilli pepper (s), red and green, Thai
- 1 stalk lemongrass
- 1 onion (s), white mild / sweet
- 4 spring onion (s), Thai
For the dressing:
- 1 lime (s), add the juice from it
- 1 teaspoon, leveled sugar
- 1 tablespoon soy sauce, light, approx.
- 1 tablespoon fish sauce, approx.
- 1 tablespoon oil, (peanut oil)
- 3 stalks coriander green
- 2 tablespoon rice semolina *, approx.
- some lettuce leaves to serve
- some lemongrass strips for garnish
Print Recipe
Pin Recipe Instructions
- Peel the skin off the duck breast, cut into lozenges and slowly fry in a non-fat frying pan, then fry until brown and crispy. Dry carefully on kitchen paper and set aside.
- Fry the duck breast in the remaining fat on both sides for about 4 minutes, pepper and drizzle with 1 tablespoon of fish sauce. Wrap in aluminum foil and set aside to cool.
- Finely chop the ginger, garlic and pitted chillies. Cut the lower white part of the lemongrass into fine slices and also chop.
- Cut the onion into half rings. Cut the white of the spring onions into thin slices and the green into wider strips. Roughly chop the coriander leaves
- First dice the lukewarm duck breast with a large knife, then chop it properly with a cleaver and fill it in a bowl.
- Mix in the dressing, the greens and finally the rice semolina and the coriander greens.
- Arrange on a plate or plate lined with lettuce leaves and sprinkle with the crispy duck skin, as well as decorate with lemongrass strips and serve with fragrant rice.
- *Note:
- Rice semolina = rice roasted in a pan without fat and coarsely ground in a mortar
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