Roasted Duck Salad Recipe
Spicy. Roasted duck with lemongrass, mint leaves, onions, and roasted chili paste.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Marinade paste
In a bowl, combine lemongrass, garlic, ginger, roasted chili paste, fish sauce, brown sugar, lime juice, vegetable oil, and a pinch of salt to form a fragrant paste.
- 2
Prepare the duck
Pat the duck dry. Score the skin in a crisscross pattern. Rub the paste all over the duck, including under the skin where possible. Let marinate for 1–4 hours (refrigerated).
- 3
Roast the duck
Preheat the oven to 425°F (220°C). Place the duck on a rack over a roasting pan. Roast for 35–45 minutes, until the skin is crisp and the meat is cooked through. Let rest 10 minutes before slicing.
- 4
Prepare salad components
Thinly slice red onion. If using, slice cucumber into ribbons or thin coins. Rinse or tear mint leaves. Set aside.
- 5
Make the dressing
In a small bowl, whisk together lime juice, additional fish sauce (if desired), and a touch of sugar to balance heat. Adjust with a splash of water if too strong.
- 6
Assemble salad
Thinly slice the rested duck. In a large bowl, combine mint leaves, red onion, and cucumber. Add sliced duck and drizzle with the dressing. Toss gently to combine.
- 7
Serve
Transfer to plates, garnish with extra mint leaves and lime wedges, and serve immediately as a spicy starter.
