Vietnamese · Lunch
Roast Duck Salad with Green Papaya
Roast duck breast, scored and seared until the skin crisps, sliced and fanned over julienned green papaya, carrot, fresh herbs and roasted peanuts, dressed with a bright nuoc cham of fish sauce, lime juice, sugar and chili.
$8
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
463Calories
31.8gProtein
28.5gFat
22.1gCarbs
12.2gSugar
5.2gFiber
1661mgSodium
146mgChol
8.6gSat Fat
892mgPotassium
98mgCalcium
3.2mgIron
1.3mcgVitamin B12
71mgVitamin C
gluten-free
low-carb
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Score the duck skin in a crosshatch pattern and season both sides with salt. Mince the garlic, slice the chili, chop the cilantro and mint, and slice the scallion.
2
Sear
Place duck skin-side down in a cold skillet over medium heat for 8 minutes until the skin crisps and fat renders, then flip and sear the flesh side 3–4 minutes until the centre reads 135°F.
3
Rest
Transfer the duck to a plate and rest for 10 minutes so the juices settle while the skin stays crisp.
4
Assemble
In a bowl, whisk together fish sauce, lime juice, sugar, garlic and chili until the sugar dissolves. Toss the green papaya, carrot, cilantro, mint and scallion with the dressing. Slice the duck thinly against the grain and fan over the salad. Scatter the crushed roasted peanuts over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin on
- 3 cups300g green papaya, peeled
- 1/2 cup60g carrot
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 1 clove1 clove garlic
- 11 chili-fresh
- 1/2 cup20g cilantro
- 1/2 cup20g mint
- 4 tbsp4 tbsp scallion
- 4 tbsp30g roasted peanuts
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch salt
