Summary

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

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Instructions

1. 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.
2. 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.
3. Finely chop the ginger, garlic and pitted chillies. Cut the lower white part of the lemongrass into fine slices and also chop.
4. 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
5. First dice the lukewarm duck breast with a large knife, then chop it properly with a cleaver and fill it in a bowl.
6. Mix in the dressing, the greens and finally the rice semolina and the coriander greens.
7. 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.
8. *Note:
9. Rice semolina = rice roasted in a pan without fat and coarsely ground in a mortar