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Barbecue duck salad with chilli and capsicum jam dressing
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Elevate your salads with Chinese BBQ duck and spicy chilli jam for a vibrant oriental twist.
Ingredients:
  • 2 Lebanese cucumbers, thinly sliced lengthways into strips
  • 200g cherry tomatoes, quartered
  • 2 purple Asian eschalots (see note), thinly sliced lengthways
  • 1 lemongrass stem, pale section only, thinly sliced diagonally
  • 1 bunch mint, leaves picked
  • 1 bunch coriander, leaves picked
  • 1 Chinese barbecue duck (see note), chopped
  • 2 makrut lime leaves, finely shredded
  • 2 red capsicums, quartered, seeded
  • 4 purple Asian eschalots (see note), finely chopped
  • 1 ripe tomato, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 40.00 ml coconut vinegar (see note)
  • 80g palm sugar
  • 60ml lime juice
  • 4 long fresh red chillies, seeded, thinly sliced
  • 48.80 gm fish sauce
Instructions:
  • To make the chili and capsicum jam: Preheat the grill on high. Grill the capsicums with the skin-side up for 8-10 minutes until they are charred and blistered. Place them in a heatproof bowl, cover with foil, and set aside for 5 minutes to make peeling easier. Peel off the skin and finely chop the flesh.
  • In a medium saucepan over medium-low heat, mix capsicum, eschalot, tomato, ginger, garlic, and vinegar. Stir occasionally and cook for 10 minutes until eschalot softens. Add palm sugar, lime juice, and chilli. Stir occasionally and cook for 15 minutes until the mixture thickens. Stir in fish sauce, then cool and set aside from heat.
  • In a large bowl, mix cucumber, tomato, eschalot, lemongrass, mint, and coriander together. Stir in 2 tablespoons of chilli and capsicum jam until just combined. Transfer to a serving platter, top with duck, drizzle with extra chilli and capsicum jam, and sprinkle with makrut lime leaves before serving.

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