Thai Duck Salad Yum Phet Recipes
THAI SPICY DUCK SALAD
This spicy duck salad is an intoxicating juxtaposition of flavors that shows just why Thai food is so great.
Provided by Joshua Bousel
Categories Salad
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
- Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
- Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.
THAI SPICY DUCK SALAD RECIPE
Steps:
- To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
- Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
- Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.
Nutrition Facts : Calories 311 kcal, Carbohydrate 15 g, Cholesterol 116 mg, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, Sodium 534 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
THAI DUCK SALAD (YUM PHET)
This is a recipe that I learned when I attended a cooking class at the Oriental Hotel in Thailand last year. Most Ingredients can be found in any Asian market. We love salads for dinner on any summer day, especially if it is hot.
Provided by STEVE S.
Categories Duck
Time 30m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, squeeze the juice of the limes.
- Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
- Add sugar and red chili powder. Mix well for 1 minute.
- Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
- Optionally, add tomatoes and cucumber and mix well.
- On a plate, place the lettuce so they form a bed.
- Transfer the duck salad to the plate.
- Optionally, sprinkle top with cashew.
Nutrition Facts : Calories 37.3, Fat 1.8, SaturatedFat 0.2, Sodium 170.4, Carbohydrate 6.1, Fiber 1.5, Sugar 2.4, Protein 0.8
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