Duck Thai Salad

July 25, 2018

(Serves 3 to 4)

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

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.

July 25, 2018

July 25, 2018

July 25, 2018