zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Vietnamese salad with roast duck

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Vietnamese salad with roast duck

    • Preparation time: 20 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Ingredients

    2 x 1.25kg Gressingham Whole Ducks
    2 tbsp groundnut oil
    2 tbsp Chinese 5 spice

    For the dressing

    6 tbsp fish sauce
    6 tbsp rice vinegar
    4 tbsp caster sugar
    2 birdseye chillies (from 30g pack Cooks' Ingredients Thai Chillies), finely chopped
    3 cloves garlic, finely chopped
    Juice of 2 limes

    For the salad

    2 tbsp jasmine rice
    300g white cabbage, finely sliced
    2 large carrots, peeled and shredded
    1 pack salad onions, shredded
    ½ x 200g pack radishes, finely sliced
    ½ cucumber, finely sliced
    1 unripe mango, peeled and cut into matchsticks
    1 heart Romaine lettuce, shredded roughly
    50g mint leaves, picked
    28g pack fresh coriander, leaves torn

    Method

    1. Preheat oven 200ºC, gas mark 6. Place the ducks on a grill over a large roasting tin, pat the skin dry and rub all over with the oil and 5 spice.

    2. Place in the oven to roast for 2 hours until the skin is crisp and the flesh is tender with no pink meat. Remove from the oven and leave uncovered to rest.

    3. To make the dressing: place the fish sauce, rice vinegar and caster sugar in a small saucepan and heat until simmering and the sugar has dissolved. Add the chopped chilli, garlic and lime juice then tip into a bowl and leave to cool completely.

    4. In a small dry pan toast the jasmine rice until golden and fragrant. Tip into a spice grinder or pestle and mortar and grind to a fine powder.

    5. Add the remaining salad ingredients to a large bowl. Shred the duck and add to the salad. Dress with the dressing and divide amongst the plates, scatter with the toasted rice powder and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars