Recipe: Duck salad
In the latest in the Chop Chop video series, Cuisine senior food writer Ginny Grant makes a speedy duck salad packed with fragrant Asian flavours.
1 teaspoon white peppercorns
2 cloves garlic
4-5 coriander roots
2 duck breasts
1 red chilli
juice of 1 lime
2 tablespoons fish sauce
1 teaspoon sugar
1 mango, peeled, thinly sliced
½ cucumber, sliced into quarters, seeds removed
2 kaffir lime leaves, stem removed, very thinly sliced
handful of basil, coriander and mint leaves
In a mortar and pestle, pound the peppercorns, 1 clove of the garlic and coriander roots to a paste.
Score the duck breasts and smear with the paste. Season with salt. Pan-fry for 8 minutes, skin side down, then turn over and cook for 4 minutes on the flesh side. Rest for 5 minutes before slicing.
Chop the remaining clove of garlic and half the chilli. Combine this with the lime juice, fish sauce and sugar to make a dressing.
Slice the remaining half chilli and combine with the mango, cucumber, kaffir lime and herbs to make a salad. Toss the salad with dressing, add the sliced duck and serve immediately.