Imagine a salad that's not just a salad, but a flavor explosion that transports you straight to the vibrant streets of Thailand! This Warm Thai Duck Salad with Mango and Cucumber is a tantalizing fusion of crispy, succulent duck, sweet tropical mango, and refreshing cucumber, all dancing together in a zesty dressing that will make your taste buds sing. Perfect for those who crave something extraordinary, this recipe transforms an ordinary meal into an extraordinary culinary experience that's both elegant and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 duck breasts, cooked and sliced
- 1 ripe mango, diced
- 1 cucumber, julienned
- 4 cups mixed greens
- 1/4 cup cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- Chili flakes to taste
Instructions
- Prepare the duck breasts by patting them dry with paper towels and seasoning with salt and pepper. Score the skin in a diamond pattern to help render the fat.
- Place the duck breasts skin-side down in a cold, heavy-bottomed skillet. Turn the heat to medium-low and slowly cook for 8-10 minutes, allowing the fat to render and the skin to become crispy and golden brown.
- Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While the duck is resting, prepare the dressing by whisking together fish sauce, lime juice, honey, and chili flakes in a small bowl until well combined.
- Slice the rested duck breasts thinly against the grain at a 45-degree angle to ensure tender, even pieces.
- In a large salad bowl, combine mixed greens, julienned cucumber, diced mango, and chopped cilantro.
- Gently toss the salad with half of the prepared dressing, ensuring even coating of the ingredients.
- Arrange the sliced duck on top of the dressed salad and drizzle the remaining dressing over the meat.
- Garnish with additional cilantro and chili flakes if desired. Serve immediately while the duck is still warm.
Tips
- Duck Perfection: Always start with room temperature duck breasts and use a cold pan technique to render fat slowly, ensuring a crispy, golden skin.
- Slice Smart: When cutting the duck, always slice against the grain at a 45-degree angle to guarantee maximum tenderness.
- Dressing Dynamics: Taste your dressing before adding to the salad. The balance of fish sauce, lime, honey, and chili should be a harmonious blend of sweet, sour, salty, and spicy.
- Freshness Matters: Use ripe, fragrant mangoes and crisp cucumber for the best texture and flavor contrast.
- Serve Immediately: This salad is best enjoyed warm, so time your preparation so the duck is still hot when plated.
- Optional Elevation: For extra crunch, consider adding toasted cashews or peanuts as a garnish.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: 20g
Fat: 5g
Saturated Fat: g
Cholesterol: 60mg
