Recipe #12 Spiced Duck Salad

Hey guys ! Today we are going to make one of my favorite meat which is duck. What we will need 

Duck

1 Duck leg

1 tbs Fish sauce

1 cm Galangal

1 Lemon grass

3 Lime leaves

200 ml Coconut milk

Salad

½ Apple, julienne

15 g Green beans, sliced finely

15 g Chinese cabbage, chiffonnade

2 Red chillies, de-seeded and chopped finely

¾ bunch Thai basil

20 g Peanuts, roasted and crushed or almond if you prefer more gluten free

Dressing

¼ Red chilli

15 ml Fish sauce

15 ml Lime juice

15 g Palm sugar

10 ml Tamarind paste

The first step is you will need to french bone the duck thigh so it's clean and good for presentation, next prepare a deep tray that can fit inside the oven and fill in 1 tin of coconut milk, 3 lime leaves, galangal or ginger and lemon grass (you will need to hit the lemon grass with the back of your knife so it becomes not that firm.  

source : Reikan

(This is french bone, so when the duck is cooked the part that I marked will look that clean)

Prepare your duck marinade with a bit of fish sauce, salt and pepper all over the duck then put inside the tray with the ingredients you have prepared in it and put in the oven 180 degree for 2 hours.

After 1 hour and 10 mins take a peek at your duck. If the skin already look crispy golden-brown take it out and wrap the tray with aluminium foil and put inside again for the next 50 mins. But different story, If after 1 hour and 10 mins  you take a look at your tray  and your duck skin hasn't reached the brown golden crispy color then let it be just like that uncovered for 2 hours

Next you will need to prepare the salad but since its 2 hours you will have time to do something else and come back 40 minutes before the duck ready. 

Chiffonade* means finely sliced your cabbage

source : strawberry moon farm

Next Julienne your apple for rapturous presentation

source : Beyond Kimchee

Slice your green bean, slice red chilies but you will need to take off the seed so it won't be that spicy spare some for your sauce some for your salad. Pan fry your peanuts or you can use almond if you prefer gluten free finishing dish. Then you can either crush it or just sprinkle on your salad.

Last but not least let's prepare the sauce with some spare de-seeded chili, a bit of fish sauce, lime juice, tamarind and palm sugar then mix and try to match with your taste.

Once the duck is cooked take it off from the oven and at the back of the duck there is a bone that you will need to remove. Imagine the duck below is cooked. And the part I mark is the part you will need to remove. Because it is a cooked duck it can be remove really easily by hand. But it's kind of hot so be cautious

source : Marine food express

All done Well done ! Yum yum