Fruity Salad & Vietnamese Roasted Duck with Five-Spice Marinade
Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.
Katie says: “We ate this tender spicy duck salad at the beautiful Y Thao Garden Restaurant in Hue, Vietnam, and begged the owner for her recipe. I couldn’t believe how easy it was but she did say to take care to balance the sweet and sour fruits. If you can’t get apricots, use another medium-sweet fruit, such as grapes, peach or plum. Serve with wedges of lime, ready to squeeze into a small dish containing black pepper and salt, and another small dish of pieces of cut pineapple and chilli powder.”
- 2 boneless and skin-on duck breasts
- for the spice rub
- 1 tablespoon five-spice powder
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 2 small or 1 fat garlic clove, finely chopped
For the dressing
- 1/2 quantity of Sesame Ginger Soy Dressing (see method)
For the fruit salad
- Seeds of 1/2 pomegranate
- 1 firm, unripe kiwi or green mango, peeled and cut into
- 0.5cm slices
- 2 apricots, skin on and thinly sliced
- 1 hard, unripe avocado, thinly sliced
- A large handful of mint leaves, stalks removed, roughly torn
- A small handful of tarragon, stalks removed, roughly torn
- A small handful of coriander, tough stalks removed, roughly torn
- 1 lemongrass stalk, very thinly sliced
- Put the duck breasts in a shallow dish. Combine the rub ingredients in a small bowl and rub into the duck pieces. Cover and set aside to marinate for up to 1 hour in the fridge.
- Remove the duck from the fridge and put into a cold, dry non-stick frying pan, skin-side down. Put over a medium heat and cook for 10 minutes or until the skin has become crispy, turn the breasts over and cook on the other side for 3–5 minutes until firm to the touch.
- Remove the breasts from the pan and leave to rest on a warm (but not hot) plate in a warm place for 10 minutes.
- Mix the fruit salad ingredients together gently, in a large bowl, with the dressing* and arrange on a serving plate. Cut the duck into slices, about 5mm thick, leaving the skin on. Serve warm, straight away, on top of the salad.
* To make the dressing:
- Whisk together 2 tablespoons of oil (grapeseed, groundnut or olive), 4 tablespoons lime juice or rice vinegar, 3 tablespoons of soy sauce, 1-2 tablespoons of raw mild honey, 2 teaspoons grated fresh root of ginger, 1 teaspoon toasted sesame oil and 1 finely grated garlic clove in a small bowl or jug and season to taste. (The dressing will keep in a lidded jar in the fridge for up to 3 days.)