Turn leftover duck into a refreshing Vietnamese-inspired salad. Combine with fresh flavours of mint, chilli, coriander and cucumber and top with crush peanuts. Delicious!
Serves 4
2 cups duck meat, shredded
250g broccolini, blanched
2 cups bean sprouts
2 Lebanese cucumbers, peeled
and sliced lengthways
½ cup coriander leaves
½ cup Thai-basil leaves
½ cup mint leaves
1 long red chilli, deseeded and
sliced
¼ cup peanuts, crushed
½ cup coconut cream
3 tsp palm sugar
1 tbsp ginger, finely grated
1 tbsp lime juice
1 Place duck, broccolini, sprouts, cucumber, coriander, basil, mint, and chilli in a bowl and toss to combine.
2 Divide salad mixture among 4 serving plates and sprinkle with peanuts.
3 Place coconut cream, palm sugar, ginger, and lime juice in a small bowl and whisk to combine. Pour dressing over salads to serve.
