Duck Thai Salad
July 25, 2018
Duck Thai Salad
(Serves 3 to 4)
Ingredients:
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1 tin “Labeyrie” Duck legs confit
1 bunch Mint, washed, leaves removed, roughly chopped
1 bunch coriander, washed, leaves removed, roughly chopped
4 shallots or golden shallots, chopped
Optional: Vermicelli noodles, soak in boiling water until soft
Optional: chopped peanuts or cashew nuts
1 clove garlic, crushed
“Simply Fine Foods” Vietnamese Mint & Coconut Dressing available in store
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Method
Step 1: Warm duck legs in a moderate oven. Once warm, slice carefully.
Step 2: Place the remaining ingredients into a bowl with the duck meat, dress the salad and toss gently.
You can make this salad with finely shredded cabbage and carrot, with or without the above. This mixture can be used for vietnamese Spring rolls.
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