Thai Duck Breast Salad
2 Lbs. Thai grilled Duck Breast (see recipe)
2 Tbsp. Peanut Oil
3 ea Garlic Cloves, minced
1 ea Lemongrass, very thinly sliced
3 ea. Kaffir Lime Leaves, very thinly sliced
1/2 Red onion, thinly sliced
1/2 Cup Mint leaves
1/2 Cup Lime juice
1/2 Cup Fish sauce
1/3 Cup Brown Sugar, packed
2 ea Small cucumber, peeled and thinly sliced
2 ea Green onions, chopped
6 Cups Mixed salad greens
2 lbs. Duck Breast
2 oz. Garlic, minced
2 oz. Cilantro Stems, minced
1 Tsp. White pepper
2 Tbsp. Fish Sauce
1 1/2 oz. Thin Soy Sauce
2 Tbsp. Sugar
1. Combine all ingredients
2. Cover Duck with marinade for about 2 hours.
Marinade Duck Breast according to recipe.
To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes, or until fragrant and slightly translucent. Remove from heat and stir in onion, mint leaves, limejuice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.
Grill Duck Breast to desired done-ness and slice against the grain into this strips.
Toss greens and cucumbers with ½ of the dressing and arrange on a large plate. Place the grilled Duck Breast on top of the salad and garnish with green onions. Drizzle remaining dressing on top of the salad.
Sprinkle with black pepper and serve