Prep time: 25 mins
Cooking time: 25 mins
Serves: 4

Ingredients:

• 2 Duck Breasts (360g)
• 2 Oranges
• 500g Green Beans
• ½ Bunch Mint
• ½ Bunch Coriander
• ½ Bunch Thai Basil
• 250g Bamboo Shoots
• 250g Lychees
• 250g Bean Sprouts

Dressing:

• 5 Garlic Cloves
• 5 Birds Eye Chili
• 1/3 Cup Palm Sugar
• 3 ½ Tbsp Fish Sauce
• 3 Limes (100ml juice)
• ¼ Bunch Coriander (roots/stems included)

Method:

1. Heat a frying pan over medium heat and place the duck breasts skin-side down. Cook for 8-10 minutes, allowing the fat to render and the skin to become golden brown. Flip the duck breasts and cook for another 5 minutes on the other side. Turn off the heat and let the duck rest in the pan for 10 minutes.

2. While the duck is resting, blanch the green beans in boiling water for 3 minutes. Drain well, then refresh them under cold running water and cut them in half.

3. Peel and segment the oranges. Wash and chop the mint. Wash and pick the leaves from the coriander and Thai basil. Drain the bamboo shoots and place all the prepped ingredients into a large bowl. Peel, pit, and chop the lychees, adding them to the bowl along with the bean sprouts.

4. For the dressing, pound the garlic, coriander roots and stems, and chilies in a mortar and pestle until a paste forms. Add the grated palm sugar and continue pounding until fully combined. Stir in the fish sauce and lime juice (about 100ml). Mix well.

5. Dress the salad ingredients with the prepared dressing and toss gently to combine. Slice the rested duck thinly and add it to the salad. Toss again to mix everything together.

6. Serve the salad cold or at room temperature and enjoy!