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Barbecued duck salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Try this flavorful Asian salad with BBQ duck, perfect for a light and fresh meal. Bonus: Low FODMAP diet tip in the notes section.
Ingredients:
  • 1 Chinese barbecued duck, cut into pieces
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 1 carrot, peeled, thinly sliced into ribbons
  • 1 punnet cherry tomatoes, halved
  • 2 purple Asian shallots, thinly sliced (see notes for Low FODMAP substitution)
  • 1 bunch Thai basil, leaves picked
  • 1 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked, (roots and stems reserved for dressing)
  • 80g peanuts
  • 1 stem lemongrass, white part only, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 1 red bird's eye chilli, seeded, finely chopped
  • 21.00 gm lime juice
  • 20.00 ml rice wine vinegar
  • 40.00 ml finely grated palm sugar
  • 36.60 gm fish sauce
  • 1 tsp sesame oil
Instructions:
  • Prepare the dressing by crushing lemongrass, coriander roots, ginger, and chili in a mortar. Add lime juice, vinegar, sugar, fish sauce, and sesame oil. Mix well and adjust the seasoning with lime juice, sugar, or fish sauce to taste.
  • Assemble duck, cucumber, carrot, tomato, shallots, basil, mint, and coriander on a platter. Top with peanuts and dress generously before serving promptly.

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