Turn leftover cooked duck into a refreshing Vietnamese-inspired salad. Combine with fresh flavours of mint, chilli, coriander and cucumber and top with crush peanuts. Drizzle the salad with homemade Coconut Ginger Dressing. This Shredded-Duck Salad with Coconut Ginger Dressing is simply Delicious!
Shredded-Duck Salad with Coconut Ginger Dressing Recipe
Serves 4
Ingredients:
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
Coconut Ginger Dressing
½ cup coconut cream
3 tsp palm sugar
1 tbsp ginger, finely grated
1 tbsp lime juice
Method:
Place duck, broccolini, sprouts, cucumber, coriander, basil, mint, and chilli in a bowl and toss to combine.
Divide salad mixture among 4 serving plates and sprinkle with peanuts.
To make Coconut Ginger Dressing, place coconut cream, palm sugar, ginger, and lime juice in a small bowl and whisk to combine.
Pour dressing over salads to serve.
