The crisp, thin texture of delicious duck skin doesn't get any more pronounced than when served with a fresh, citrusy salad
Yield
Serves 4
Prep Time
15mins
Cook Time
20mins
Difficulty Level
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Incorporate the leftovers of a crispy, juicy Peking duck with Lebanese cucumbers, herbs and kaffir lime leaves for a unique and savoury salad that ends with a zing.

Ingredients

  • 4 eschalots, finely sliced
  • ¼ cup lime juice
  • ¼ cup grated palm or brown sugar
  • 2 tbsps fish sauce
  • 1 tbsp peanut oil
  • 2 Lebanese cucumbers, sliced diagonally
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • ½ cup Thai basil leaves
  • 3 kaffir lime leaves, finely sliced
  • 1 barbecued duck, sliced
  • Sliced chilli, shredded green onion, lime wedges to serve
01.

Combine eschalots, lime juice, sugar, fish sauce and oil in a medium bowl. Set aside for 10 mins until eschalots become transparent.

02.

In a large bowl, combine cucumber, herbs and kaffir lime leaves. Add eschalot mixture and toss well.

03.

Arrange duck on a serving plate with salad. Top with chilli and green onion. Accompany with lime wedges.

TIP To bake a duck, pierce the skin in several places, rub with salt and bake in a hot oven at 200 C, allowing 25-30 mins per 500 g. Barbecued chicken could be used in place of duck.

Photo: bauersyndication.com.au

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