Duck Thai Salad

June 06, 2016

Duck Thai Salad

Duck Thai Salad

(Serves 3 to 4)

Ingredients:

 
  • 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
  •  

    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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