Duck Breast Salad with Horopha
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g duck breast with skin
For the vinaigrette:
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce, light
- 1 lime (s), the juice it
- 1 teaspoon chili powder
- 2 teaspoons palm sugar, crushed
- 1 stalk lemongrass
- 1 piece (s) galangal, peeled (approx. cm)
- 3 spring onions (Thai)
- 3 small shallots, red Thai
- 2 chilli pepper (s), long-red, seeded
- 3 tablespoon rice - semolina fresher (fragrant rice without fat roasted light brown in the pan, pounded in a mortar and crushed
- 1 stalk basil, sweet Thai (Bai Horopha)
Print Recipe
Pin Recipe Instructions
- For the vinaigrette, mix well the fish sauce, soy sauce, lime juice, chili powder and sugar.
- From the prepared lemongrass (remove the outer hard leaves, cut off the hard part of the root, wash), cut the lower soft part into fine slices. Chop the galangal into small pieces.
- Cut the spring onions into pieces, the shallots into wedges and the chilli peppers into thin rings.
- Pluck the Horopha leaves from the branch.
- Heat the grill to 220 degrees.
- Wash the duck breast, pat dry and place skin side up in a baking dish or small roaster. Grill for about 15 minutes. Let the duck breast rest for 10 minutes in the switched off oven.
- Remove the duck breast, halve lengthways and cut into thin slices.
- Heat a pan without fat, roast the duck meat slices in it, turning again for approx. 1 min. Stir in lemongrass, galangal, rice semolina and 4 tablespoons of water, remove the pan from the heat.
- Gently mix in the vinaigrette, shallots, spring onions, chillies and basil.
- Serve lukewarm with fragrant rice.
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