Source: The Parkdale Potluck Cookbook
Made: October 14, 2013
Yield: 4-6 servings
Time to make: 10-15 minutes
Prior preparation needed
Roast a duck for another meal and keep leftovers for this refreshingly different salad.
I came down with a horrid cold this Thanksgiving weekend and had to give the task of roasting the duck to my daughter—her first attempt at this bird. Fortunately this salad is simple enough to make on my own. And although my taste buds couldn’t do it justice, I do have noted from the first time I tried it that it is delicious. It is a nice Asian-style salad with sprouted beans replacing lettuce. And, of course, a mandatory garnish of chopped peanuts. The dressing was my introduction to fish sauce, a welcome change from the more familiar soy sauce.
Vietnamese Duck Salad
2 duck legs (or use confit duck) cooked, cooled and cut up into stringy bits
4 handfuls of soya sprouts
6 young green spring onions, cut in half and then finely cut lengthwise
1 carrot cut into fine julienne strips
2 Tbsp. fresh mint, coarsely chopped
2 Tbsp. fresh basil, coarsely chopped
2 Tbsp. roasted peanuts for garnish
6 Tbsp. lime juice
1 Tbsp. fish sauce
2 Tbsp. brown sugar
2 small red chilies, deseeded, finely chopped
1 garlic clove, crushed
3 cm (about 1”) fresh ginger root, finely grated
Combine all salad ingredients except peanuts in a large bowl and mix well.
Combine all salad dressing ingredients in a small bowl or jar and stir or shake until sugar is dissolved.
Pour dressing over salad and toss.
Garnish with peanuts and serve.