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

you'll need;

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.