Yum Ped Yang Roast Duck And Mango Salad Recipes

YUM PED YANG (ROAST DUCK AND MANGO SALAD)

Steps:

• Remove the meat from the roast duck and shred into thin pieces.
• Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved.
• Toss salad ingredients with the dressing until well blended. Serve immediately.

HALOUMI, PROSCIUTTO AND MANGO SALAD

Steps:

• Wash and drain lettuce and scatter in serving bowl.
• Peel Mango and slice into thin strips.
• Combine Molasses and Olive Oil in small bowl and mix well.
• Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
• Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
• Serve immediately.

ROASTED BEETS-AND-MANGO SALAD

Steps:

• Preheat oven to 425°.
• Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets.
• Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper.
• Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
• Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt.
• Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat.
• Divide salad evenly among 4 plates, and top with beet wedges.

THAI DUCK SALAD (YUM PHET)

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.

CHICKPEA AND MANGO SALAD

Steps:

• combine everything in a bowl, toss and serve.

DUCK BREAST AND MANGO SALAD

Steps:

• Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
• Peel mangoes and arrange slices around rim of dishes.
• Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
• In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
• Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.