Duck Salad

Name: Duck Salad
Ingredients: 1 Chinese barbecued duck (or home roasted); 4 fresh kaffir lime leaves, finely shredded; 2 stalks lemongrass, white part only, finely shredded; 12 cup fried garlic flakes (available from asian food stores); 6 spring onions, cut into 2 cm lengths; 1 tablespoon freshly grated ginger; 1 -2 lime, juice of; 2 teaspoons fish sauce; 2 teaspoons palm sugar; 2 tablespoons Thai sweet chili sauce; 2 mangoes, peeled, sliced lengthways; 3 Belgian endive, leaves seperated

12 ingredients

5 steps

Ingredients

1 Chinese barbecued duck (or home roasted)
4 fresh kaffir lime leaves, finely shredded
2 stalks lemongrass, white part only, finely shredded
12 cup fried garlic flakes (available from asian food stores)
6 spring onions, cut into 2 cm lengths
1 tablespoon freshly grated ginger
1 -2 lime, juice of
2 teaspoons fish sauce
2 teaspoons palm sugar
2 tablespoons Thai sweet chili sauce
2 mangoes, peeled, sliced lengthways
3 Belgian endive, leaves seperated

Directions

1

Remove the flesh and skin from the duck and cut into smallish pieces.
2

Place in a bowl.
3

Add the lime leaves, lemongrass, fried garlic, spring onions and ginger.
4

Make a dressing by mixing together the lime juice, fish sauce, palm sugar and chilli sauce in a small bowl.
5

Toss the duck with the dressing, add the mango and Belgian endive, toos gently and serve at once.