Thai Duck Salad
Thai Duck Salad
Salad, with noodles? Oh yes.
We were recently travelling for Helena’s birthday and spent 5 days in Belgium. We visited Brussels for the day and while there ate at a restaurant called Yummy Bowl. The food was superb, all vegetarian. My bowl had a base of cold noodles and it was delicious. It inspired me to make this Thai Duck Salad, using duck we bought on that trip.
While only the duck is cooked on the Egg, it’s really worth it. It allows you to render the fat, creating a crispy, salty skin without stinking out the house.
I’m surprised we don’t eat more duck, it’s absolutely delicious and when compared to a good steak, it works out much cheaper.
A lot of people say they don’t like duck, my sister-in-law Andrea was unsure about this, however when she tasted it she was converted and loved it.
For the duck
- 2 duck breasts
- Maldon salt
For the dressing
- 6 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 crushed clove garlic
- 1 teaspoon sesame oil
- Juice of a lime
For the salad
- 2 portions of cooked glass noodles (chilled and drained)
- 1 carrot, cut into ribbons with a potato peeler
- 1/3 cucumber, cut into ribbons with a potato peeler
- 1/2 pepper, cut into thin slices
- 12 small baby tomatoes, halved
- Fresh coriander leaves to sprinkle
- 2 tbsp fresh mint, chopped coarsely
For the duck
- Setup your Egg to cook direct at 180°C with the stainless grid above the charcoal, and a cast iton pan on top. You need to preheat the pan in the Egg before you start cooking. I leave it to warm up for about 10 minutes.If you have the EGGspander system then I recommend you setup half direct with the half moon cast iron plancha and the other half indirect with the half moon ceramic plancha on the bottom layer and the stainless grid at the top layer (see the middle photo on this page).
- Score the fat of your duck lightly, you don’t want to be cutting into the meat, just the fat.
- Sprinkle with a generous portion of Maldon salt.
- Place the duck, fat side down onto the cast iron and cook for about 5 minutes. You’re aiming to render the fat and turn the skin lovely, crispy and golden brown.
- Once the fat is golden brown, flip the breast and cook for about 3 or 4 more minutes.
- If you have the EGGspander setup, now is the time to move the breast onto the indirect side. If you don’t have it, leave it in your cast iron pan.
- Cook the breast until the internal temperature is 52°C. I check this with either a Thermapen or a Meater+.
- Once at 52°C take off your duck and wrap each breast in foil individually. Do not stack the foil parcels or wrap the breasts together, they will continue to cook each other and they will overcook.
- Rest for 5 minutes.
- While resting, combine all the salad dressing ingredients.
- Assemble the salad ingredients and toss together with the dressing.
- Plate the salad.
- Cut the duck breasts, on the bias, in thin strips and serve on top of the salad.