Name: DAEK THAIs ★ Thai Duck Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 pieces duck breast (skin-on); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbsp neutral oil (vegetable or canola); 4 cups mixed salad greens (butter lettuce, romaine, baby greens); 1 cup celery (thinly sliced on bias); 0.5 cup red onion (thinly sliced); 3 pieces scallions (thinly sliced, white and green parts separated); 0.5 cup cilantro (leaves and tender stems, roughly chopped); 0.25 cup fresh mint (optional, torn); 3 pieces Thai red chilies (or 2–3 serranos), stems removed; 2 pieces garlic cloves; 2 tbsp shallow-fried or toasted rice (khao khua) — optional for texture; 2 tbsp cilantro stems; 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1 tbsp palm sugar (or brown sugar); 1 tbsp toasted rice powder (if using toasted rice above); 1 tsp light soy sauce (optional, for color/depth); 2 tbsp vegetable oil (for emulsifying); 1 tsp chili flakes or toasted chili flakes (prik bon); 2 tbsp roasted peanuts (roughly chopped); 2 pieces lime wedges

Method

Duck & Protein

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, gently score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and black pepper.

Render skin and crisp

Place duck breasts skin-side down in a cold, oven-safe skillet (no oil needed initially). Turn heat to medium-low and cook 8–10 minutes, allowing fat to render and skin to turn deep golden and crispy. Spoon off excess fat into a heatproof container (reserve for other uses).

Finish in oven

Brush a little neutral oil on the meaty side, then transfer the skillet to a preheated 400°F (200°C) oven and roast 4–6 minutes for medium-rare (longer for well-done). Remove and rest on a cutting board 6–8 minutes before slicing thinly on the bias. Keep warm.

Thai Citrus-Chili Paste Dressing (Nam Jim Jeaw style)

Prepare toasted rice (optional)

If using toasted rice: in a small dry skillet over medium heat, add 2 tablespoons uncooked glutinous rice and toast, stirring, until golden brown and fragrant, 3–5 minutes. Cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Measure 1 tablespoon toasted rice powder.

Make citrus-chili paste

In a mortar and pestle (or small food processor), combine red chilies, garlic, cilantro stems and toasted rice powder (if using). Pound or pulse until coarsely combined. Add palm sugar, fish sauce, lime juice and light soy sauce. Continue to pound or whisk while slowly streaming in 2 tablespoons vegetable oil to emulsify and slightly thicken the dressing. Taste and adjust: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. If you prefer a looser dressing, stir in 1–2 teaspoons water.

Salad Assembly

Prepare vegetables

In a large mixing bowl, combine mixed salad greens, sliced celery, red onion, white parts of scallions (thinly sliced), cilantro leaves, and torn mint (if using). Toss gently to combine.

Dress the salad

Pour about two-thirds of the citrus-chili dressing over the salad (reserve the rest to adjust seasoning). Toss gently but thoroughly so leaves are lightly coated. Taste and add more dressing as needed to balance heat, salt, and acidity.

Add duck and finish

Arrange the sliced rested duck over the dressed salad. Scatter green parts of scallions, chopped roasted peanuts, and a pinch of chili flakes over the top. Drizzle remaining dressing over the duck if desired and squeeze lime wedges over everything for extra brightness.

Serve

Serve immediately while duck skin is still crisp. Provide extra lime wedges and toasted chili flakes at the table.

Finishing & Garnish

Optional: reserve 1 tablespoon of the reserved duck fat to quickly sauté the red onion for 30–45 seconds if you prefer mellower onion flavor before adding to the salad. Otherwise use raw as directed.