Tuesday, November 3, 2009
Yum Pet ยำเป็ด Thai Duck Salad From The Tummies' Kitchen
After a lazy afternoon lunch, me and one of the tummies met up with our friends B and R over a few drinks on Brunswick street. We invited B to join us for an unplanned dinner, picked up a few things from our local supermarket and some lovely wines from a wine shop. (thanks B for the wonderful wine!!)
I was determined to continue our food journey through the land of a thousand smiles and made do with the ingredients we had in the fridge and the food we just bought. I think I am very pleased with the result!!
This dish is fairly similar to the beef salad I posted yesterday, still being paired with some tart fruits and plenty of fresh herbs but I altered the dressing a little because of the gaminess of the duck meat.
P.S I didn't realise the camera lense was a little dirty hence the poor quality of the photos :(
serves 4 as part of a Thai meal
2 duck breast, panfried till golden outside but still rare inside, rested and thinly sliced
2 granny smith apples, shredded, soaked in lightly salted water
1 grape fruit, skinned and segmented
1 orange, skinned and segmented
3 shallots, sliced
1/2 cup of mint
1/2 cup of Vietnamese mint
1/2 cup of coriander leaves
1 red chili, sliced
for the dressing;
2 tbs of palm sugar
5 tbs of fish sauce
juice of 1/2 a lime
1.5 tbs of white vinegar
1 tbs of crushed garlic
1.5 tbs of crushed dried chilies
mix everything till well combined, taste for balance.
Pan fry duck with a little oil till golden, it should take about 3 minutes on each side. Keep the rendered fat when you roast potatoes next :)
Arrange shredded apple nicely in a plate
Add sliced duck neatly
Add sliced shallots and mints
Follow by segmented citrus and sliced chilies
Pour dressing over
Mix and serve with plenty of steam rice. I served this with son in-law eggs (B's special request) and marinated raw prawns.
Not too bad for yet another unplanned dinner.