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
Steps
Combine eschalots, lime juice, sugar, fish sauce and oil in a medium bowl. Set aside for 10 mins until eschalots become transparent.
In a large bowl, combine cucumber, herbs and kaffir lime leaves. Add eschalot mixture and toss well.
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