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Vietnamese Goi salad with duck
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440g pack Gressingham 2 Duck Legs
2 tbsp Cooks’ Ingredients Five Spice Blend
FOR THE DRESSING
3 tbsp fish sauce
3 tbsp Cooks’ Ingredients’ Chinese Rice Vinegar
2 tbsp caster sugar
2 cloves garlic, finely chopped
2 Thai chillies, finely chopped
Juice of 2 limes
FOR THE SALAD
220g pack Tenderstem broccoli spears
200g pack sugar snap peas
2 large carrots, peeled and shredded
200g pack mangetout, shredded
25g pack mint, leaves only
25g pack coriander, leaves only
25g pack Thai basil, leaves only
2 tbsp roasted peanuts, crushed
3 tbsp Cooks’ Ingredients Crispy Fried Onions
1. Preheat the oven to 200°C, gas mark 6. Rub the duck all over with the five spice blend and prick the skin. Place on a rack over 500ml water to roast for 1 hour until the flesh pulls away from the bone, the skin is crisp , the meat is cooked through (with no pink meat). Leave to rest for 10-15 minutes before shredding the flesh and skin and set aside, discarding the bones.
2. Make the dressing: place the fish sauce and rice vinegar into a small saucepan with the caster sugar. Heat until simmering and the sugar has dissolved. Remove from the heat then stir in the chopped garlic and chilli along with the lime juice. Pour into a small bowl and allow to cool.
3. Blanch the broccoli and sugar snaps in boiling water for 2 minutes, drain, then plunge into cold water. Drain and cut the broccoli into 2–3 cm pieces and halve the sugar snaps lengthways. Toss gently with the remaining vegetables, herb leaves and cooled dressing.
4. Serve the salad immediately, topped with the duck, scattered with peanuts and the crispy fried onions.
Typical values per serving: