Barbecued duck salad

Cooking Salads Barbecued duck salad

Pick up some barbecued duck for this fresh, light and tasty Asian inspired salad recipe. See notes section for Low FODMAP diet tip.

Lables: Egg free Gluten free Lactose free Wheat free
  1. To make dressing, place the lemongrass, reserved coriander roots, ginger and chilli in a mortar and gently pound with a pestle until crushed. Add the lime juice, vinegar, sugar, fish sauce and sesame oil and stir until well combined. Taste and season with lime juice, sugar or fish sauce.
  2. Arrange duck, cucumber, carrot, tomato, shallots, basil, mint and coriander on a serving plate. Sprinkle with peanuts and drizzle with dressing. Serve immediately.

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1 Chinese barbecued duck, cut into pieces
2 Lebanese cucumbers, thinly sliced into ribbons
1 carrot, peeled, thinly sliced into ribbons
1 punnet cherry tomatoes, halved
2 purple Asian shallots, thinly sliced
1 bunch Thai basil, leaves picked
1 bunch mint, leaves picked
1/2 bunch coriander, leaves picked, roots and stems reserved for dressing
1/2 cup toasted peanuts, coarsely chopped
1 stem lemongrass, white part only, thinly sliced
2 tsp finely grated fresh ginger
1 red bird's eye chilli, seeded, finely chopped
1 tbsp lime juice
1 tbsp rice wine vinegar
2 tbsp finely grated palm sugar
1 1/2 tbsp fish sauce
1 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Salads
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