Asian Salad Recipes - Thai Roast Duck Salad (Yam Pet Yang) Recipe

Ingredients

• mixed seasonal salad 1 duck breast fillet

• 60g (2oz) small fresh pineapple segments

• 60g (2oz) cucumber, halved lengthwise, deseeded, then cut across into crescents

• 1 large tomato, cut into small cubes

• 1 onion, halved and thinly sliced

• 1 small sweet pepper, cored, deseeded and finely diced

• 1 celery stalk, thinly sliced 

For the marinade:

• 2 heaped teaspoons finely chopped lemon grass

• 1 heaped teaspoon ground black pepper

• 1 tablespoon sesame oil

• 1/2 teaspoon salt 

For the dressing:

• 2 tablespoons fish sauce

• 1 teaspoon palm sugar

• 3 teaspoons lemon juice

• 3 small red chilies, finely chopped

• 3 garlic cloves, finely chopped

Serves 4

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Method:

1. Make the marinade by mixing all the ingredients in a bowl. Add the duck and leave to marinate for 1 hour.

2. In another bowl, mix all the dressing ingredients and set aside.

3. When ready to cook, preheat a hot grill and arrange the salad on a serving platter and set aside.

4. Remove the duck from the marinade and grill the flesh side for 2 minutes to sear it, turn it over and sear the skin side for 2 minutes.

5. Reduce the heat to moderate and cook the flesh side for another 10 minutes and the skin side for 5 minutes more. (This will produce fairly well-cooked meat, so keep an eye on timings, as you don't want to overcook it; if you prefer your duck less well cooked, then reduce the second set of timings by a few minutes on each side.) Cut the cooked duck into small cubes.

6. Place the duck in a bowl and add all the remaining salad ingredients. Stir well, add the dressing and stir well again. Turn out on the salad and serve.